HOMECOOKING WITH TERESA

This is the type of salsa that can be used in many dishes. I usually serve it on top of pasta, but can be lovely on top of a bruschetta or even in a wrap, on top of some cold meat. INGREDIENTS: 4 large ripe tomatoes 1 tsp sea salt 2 Tbsp small capers 15 basil leaves, finely chopped a handful of Italian parsley, roughly chopped 1/4 cup pitted kalamata olives, roughly chopped ( or any other olives ) 6 anchovy fillets, chopped (optional) 3 Tbsp extra virgin olive oil METHOD Chop the tomatoes and put them in a bowl with the sea salt, capers, basil, parsley, olives and anchovies (if using).  Stir gently to coat all the tomato,  season with freshly ground pepper,  and set aside. Serve on top of warm pasta on a bed of rocket and sprinkle with grated parmesan, on top of roasted veggies or in a wrap.

INGREDIENTS 3/4 cup lightly packed fresh basil leaves 1/4 cup pine nuts, toasted 1/4 grated parmesan cheese 2 Tbsp extra-virgin olive oil 2 cloves garlic Salt and freshly ground black pepper METHOD: To make the pesto put the basil, pine nuts, garlic, oil and grated parmesan cheese in a food processor. ( I actually used a hand blender. ) Mix until a smooth sauce forms.  Season the pesto with salt and pepper to taste. Cover and set aside. Serve with pasta or as a spread.