When time is not on your side, this go-to recipe is just right for a dinner with friends!
Total Time
30min
5.0
1 Rating
Author: Food Guru
Servings:
4
Ingredients
•
4
Heirloom Tomatoes
•
1
pckg
Buffalo Mozzarella Balls
•
1
handful
Fresh Basil
•
as needed
Extra-Virgin Olive Oil
•
to taste
Dark Balsamic Vinegar
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
•
2
bunches
Fresh Basil
•
1 1/3
cups
Parmigiano-Reggiano
, grated
or Any hard Italian cheese of choice
•
8
cloves
Garlic
•
2/3
cup
Pine Nuts
•
1/2
Lemon
Cooking Instructions
1.
Gently rinse Fresh Basil (2 bunches) with water and pat dry or dry in a salad spinner. Separate the leaves, discarding the stems.
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).
3.
Pulse until finely chopped.
4.
With the processor running, slowly drizzle in Extra-Virgin Olive Oil (as needed), pausing while it incorporates, until smooth paste forms.
5.
Cut Heirloom Tomatoes (4) and Buffalo Mozzarella Balls (1 pckg) into thick slices.
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.
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.
8.
Drizzle with Dark Balsamic Vinegar (to taste).
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!
Nutrition Per Serving
CALORIES
559
FAT
42.2 g
PROTEIN
29.4 g
CARBS
17.0 g
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