1 Cantaloupe melon (diced) – 70g. of Pesto – 150g of Feta – olive oil to drizzle.
In a bowl, combine the melon with the pesto.
Crumble the feta and add it. Drizzle with olive oil.
Set aside in the fridge before serving.
Pesto alla Genovese
100g of fresh basil – 30g of pine nuts – 2 garlic cloves – 40g of Parmesan cheese freshly grated – 20g of Pecorino cheese freshly grated – 5cl of olive oil.
You normally need a to use a mortar…
Toast the pine nuts in a pan for a few seconds.
In a food processor, blitz the basil, the garlic and the toasted pine nuts to a paste.
Remove the paste and add the Pecorino and Parmesan with a fork.
Add the olive oil. Combine well.
Transfer in a little jar.