Cooking Instructions
1.
Roughly chop
Fresh Basil (2 cups)
.
2.
Roughly chop
Arugula (1 cup)
.
3.
Roughly chop
Toasted Cashew Nuts (1/3 cup)
.
4.
Add
Parmesan Cheese (1/3 cup)
.
5.
Add
Olive Oil (1/2 cup)
season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
6.
Mix everything together and set aside.
7.
Thickly slice
Sourdough Bread (1)
.
8.
Place slices on a baking dish and drizzle with
Olive Oil (to taste)
.
9.
Cut
Garlic (1 clove)
in half and rub each piece of bread with cut half. Place under a grill and toast on each side.
10.
Spread one side of toast with pesto.
11.
Add sliced
Toscano (24 slices)
.
12.
Add torn pieces of
Buffalo Mozzarella Balls (2 1/2 cups)
.
13.
Add
Heirloom Tomatoes (6)
and top with more pesto.
14.
Season with additional salt and pepper if needed. Serve and enjoy!