Beefsteak tomato & basil carpaccio

Carpaccio de tomate de carne de buey y albahaca

SERVES 4

60 g (2¼ oz) basil, washed and dried

200 ml (7 fl oz) extra virgin olive oil

4 large beefsteak tomatoes, cut into rounds

2 garlic cloves, roughly chopped

1 small handful pine nuts, toasted

Put the basil and oil into a food processor and purée until smooth. Transfer to a glass jar or plastic sauce bottle. Set aside. (Left-over basil oil will keep in the fridge for up to 1 month.)

Sprinkle sea salt flakes onto each serving plate and drizzle around the basil oil. Lay the tomato slices on the serving plates in a single layer.

Sprinkle the garlic, basil oil and some more sea salt flakes over the tomatoes. Scatter around the pine nuts and serve.