Gently rinse Fresh Basil (2 bunch) 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 cup), Garlic (8 clove), juice of the Lemon (1/2) and Pine Nuts (2/3 cup).
Pulse until finely chopped.
With processor running, slowly drizzle in Extra-Virgin Olive Oil (to taste) - pausing while it incorporates--until a smooth paste forms.
Cut Heirloom Tomato (4) and Buffalo Mozzarella Ball (1 package) 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.
Drizzle with Dark Balsamic Vinegar (to taste).
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!