Cherry tomatoes – Pesto Genovese – Kritamo pickles

For the kritamo

• 250gr kritamo
• 1/2 liter water
• 100gr vinegar
• 1 κ.σ. fleur de sel
• 50gr extra virgin olive oil

Method
Boil water with vinegar in a pan over medium heat. As soon as it boils, add the kritamo and blanch them for 1 minute. Remove from water and let the pickle juice cool down. Fill jars with the scalded kritamo, add salt and fill with the cold pickle juice.

Serving
Slice 250g of cherry tomatoes in half and mix with 2 tbsp. of basil pesto. Serve on a plate and finish with a spoonful of kritamo pickle, extra virgin olive oil and a pinch of salt.