The flavours of summer in one dish. If you home grow tomatoes just as I do this time of year then this is a recipe for you.  
Perfect for a summer barbecue side or even a light lunch. 


Serves 2-4 

Good selection of tomatoes 
(I’ve used a heritage variety )
100g mange tout or sugar snap peas
Cracked black pepper 

For the pesto ...
40g pine nuts – toasted 
½ garlic clove
½ tsp sea salt
50g basil leaves – picked (save some for garnishing) 
30g parmesan – grated
6 tbsp olive oil

To begin, place all of the pesto ingredients into a food processor. Blitz together the garlic, salt, basil and pine nuts to create a paste. Alternatively you can use a pestle and mortar. Gradually add the parmesan. Transfer to a small jar or bowl and pour a little oil over the top to cover. (This prevents the pesto oxidising). Store in the fridge until needed. 
Cut the tomatoes into various shapes – leave them at room temperature as that’s when they taste their best.  
Cook the mange tout in boiling water for around 30 seconds, then cool under ice water. Allow to drain off. 
Place the tomatoes and mange tout in a mixing bowl, add a generous amount of pesto and dress well. Add a few turns of cracked black pepper, garnish with basil leaves and serve. 


Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.
Twitter @Chefgtownsend 
Instagram- @chef.g.townsend