Ingredients: TO COOK THE TONGUE, Tongue (950 to 1300), Carrot peeled and sliced, Onion cut into quarters, with the skin on, Bulb garlic cut in half, Fresh bay leaves, Fresh sage leaves, Sprigs fresh rosemary, Black peppercorns, Vinegar (3 1/2 floz), FOR THE PESTO SAUCE, Cloves garlic peeled, 15 g packs fresh basil, 15 g pack fresh mint, 20 g pack fresh flat leaf, Olive oil (8 floz), 100 gram pac pine kernels, 60 grams pac freshly grated, Tomatoes sliced into 1cm (, 1/2 inch) slices, ...