Cooking Instructions
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Step 1
Gently rinse Fresh Basil (2 bunch) with water and pat dry or dry in a salad spinner. Separate the leaves, discarding the stems.
Step 2
Pack the basil leaves into a food processor with Parmigiano-Reggiano (1 1/3 cup), Garlic (8 clove), juice of the Lemon (1/2) and Pine Nuts (2/3 cup).
Step 3
Pulse until finely chopped.
Step 4
With processor running, slowly drizzle in Extra-Virgin Olive Oil (to taste) - pausing while it incorporates--until a smooth paste forms.
Step 5
Cut Heirloom Tomato (4) and Buffalo Mozzarella Ball (1 package) into thick slices.
Step 6
Overlap tomatoes on a large platter or individual salad plates (alternating colors if using red & yellow varieties), with a thin slice of mozzarella between slices.
Step 7
In a small bowl, combine 2 teaspoons of pesto with 3 tablespoons of your best quality olive oil until blended. Drizzle over tomato and mozzarella slices.
Step 8
Drizzle with Dark Balsamic Vinegar (to taste).
Step 9
Chiffonade the Fresh Basil (1 handful) and sprinkle it over the salad. Finish with Sea Salt (to taste) and ground Ground Black Pepper (to taste). Serve and enjoy!
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