3 medium cloves garlic minced
1 small shallot minced
Sea salt & pepper
1/2 cup toasted & chopped almonds or pistachios
1 cup packed basil leaves finely chopped
4 to 6 mint leaves finely chopped
1 pound baby tomatoes sliced
1/4 cup extra virgin olive oil
1 cup fresh grated Parmesan for garnish
In a medium size bowl add your garlic, shallots, almonds, tomatoes, herbs. Give a sprinkle of salt & pepper. Drizzle with the extra virgin olive oil. Use the Parmesan to garnish when you are plating.
Great on top of fresh pasta, grilled chicken or fish, on top of eggplant parmesan.
Really great for spring & summer cooking.