Name: Vegan Heritage Tomato & Fennel Salad With Pistachio Pesto
Yield: 4 servings
Ingredients: 3 3/8 cups tomatoes; 1 head fennel or sliced cucumber; 6 3/4 tablespoons extra-virgin olive oil; 2 1/4 tablespoons savoury fresh summer/winter, or thyme; 3 1/8 tablespoons mint leaves; 1 clove garlic or more if you wish; 3 1/4 tablespoons pistachio nuts shelled; 1 1/2 tablespoons fresh lemon juice; black pepper; pistachio nuts A handful of chopped

3 3/8 cups tomatoes

1 head fennel or sliced cucumber

6 3/4 tablespoons extra-virgin olive oil

2 1/4 tablespoons savoury fresh summer/winter, or thyme

3 1/8 tablespoons mint leaves

1 clove garlic or more if you wish

3 1/4 tablespoons pistachio nuts shelled

1 1/2 tablespoons fresh lemon juice

black pepper

pistachio nuts A handful of chopped

Vegan Heritage Tomato & Fennel Salad With Pistachio Pesto

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