Basil Pesto with Fresh Mozerella

Peter and I catered a great dinner this weekend and it was great because it was all about fresh ripe ingredients. We wanted to showcase the beautiful flavors of summer and this salad was the best way to go. The salad is very simple, ripe tomatoes, fresh mozzarella, olive oil and basil pesto. This pesto sauce can be used on just about anything. I’m looking forward to using some of it on pasta.

4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoonsextra-virgin olive oil

In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper.

To assemble the salad slice a ripe tomato and lay the slices out on a platter. Season the tomatoes generously with sea salt and pepper and drizzle with a fine finishing olive oil. Cover the tomato with a slice of fresh mozzarella and drizzle with pesto.


Anonymous said...

Looks gorgeous. We need to feast sometime soon. I haven't had any 62nd cooking in over two weeks! I don't even like tomatoes, but I think I would lick them off that plate...

Jennifer said...

That plate presentation of the basil, mozzarella and tomato is gorgeous, my friend! Wow.