Fresh Basil (2 bunches)
with water and pat dry or dry in a salad spinner. Separate the leaves, discarding the stems.
Pack the basil leaves into a food processor with
Parmigiano-Reggiano (1 1/3 cups)
Garlic (8 cloves)
, juice of the
Pine Nuts (2/3 cup)
Pulse until finely chopped.
With the processor running, slowly drizzle in
Extra-Virgin Olive Oil (as needed)
, pausing while it incorporates, until smooth paste forms.
Heirloom Tomatoes (4)
Buffalo Mozzarella Balls (1 pckg)
into thick slices.
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.
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.
Dark Balsamic Vinegar (to taste)
Fresh Basil (1 handful)
and sprinkle it over the salad. Finish with
Sea Salt (to taste)
Ground Black Pepper (to taste)
. Serve and enjoy!