Cooking Instructions
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Step 1
Gently rinse
Fresh Basil (2 bunches)
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 cups)
,
Garlic (8 cloves)
, 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 Tomatoes (4)
and
Buffalo Mozzarella Balls (1 pckg)
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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