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Shanna's Tongue Pesto Sauce

TO COOK THE TONGUE
950 gm Tongue, (950 to 1300)
1 x Carrot, peeled and sliced
1 med Onion, cut into quarters with the skin on
1 x Bulb garlic, cut in half
6 x Fresh bay leaves
12 x Fresh sage leaves
1 sprg fresh rosemary
2 tsp Black peppercorns
100 ml Vinegar, (3 1/2 floz)
FOR THE PESTO SAUCE
5 x Cloves garlic, peeled
3 x 15 g packs fresh basil
1 x 15 g pack fresh mint
1 x 20 g pack fresh flat leaf parsley
250 ml Olive oil, (8 floz)
1 x 100 gram pac pine kernels, lightly toasted
1 x 60 grams pac freshly grated parmesan
6 x Tomatoes, sliced into 1cm ( 1/2 inch) slices

 Method :
Place the tongue in a large bowl, pour over enough cold water to cover and leave to soak for 2-3 hours.
Drain, then place in a large pan with all the ingredients and enough cold water to cover.
Bring slowly to the boil, skimming the surface as necessary. Reduce the heat, cover and simmer for 1 hour per 500g (1lb).
Once cooked, remove from the saucepan and leave to cool, discarding the cooking liquid. Peel the tongue, hold in one hand and with a sharp knife make a small incision at one end. Peel away the skin and discard. Trim off any bits of fat and sinew.
Preheat a grill to a moderate heat.
Make the pesto sauce by putting the garlic, herbs, olive oil and pine kernels into a food processor, puree to a coarse paste. Turn into a bowl and stir in the parmesan. Put to one side.
Cut the tongue into 1cm ( 1/2 inch) pieces and grill until it starts to colour, turn over and repeat process.
Serve the tongue on tomato slices and top with spoonfuls of pesto.