Slice the tomatoes into equal thicknesses. Peel the garlic. Clean the parsley. Mix the feta cheese and labneh cheese by crushing them with a fork. Knead it with your hands, shape it into a roll and leave in the refrigerator for 30 minutes.
Slice the cheese roll. Crush the parsley, basil, garlic, pine nuts, oil, parsley, basil leaves, salt and pepper in a blender. Arrange on top of each other by placing cheese slices between 5 tomato slices on a serving plate.
Drizzle pesto sauce over it. Garnish with lemon zest and basil leaves and serve.
200 g feta cheese
3 tablespoons of labneh cheese
Half a bunch of parsley
1 cup of basil leaves
2 cloves of garlic
2 tablespoons of peanuts
1 teaspoon of extra virgin olive oil
1 tablespoon julienned lemon peel