Ingredients:
2 large vine ripened tomatoes, about 1 pound
1/2 lb mozzarella cheese, preferably fresh,sliced 1/4 inch thick
fresh ground black pepper
basil or mint or parsley sprigs
2 cloves garlic, coarsely chopped
2/3 cup firmly packed fresh basil leaves
2/3 cup firmly packed fresh Italian parsley
2/3 cup firmly packed fresh mint leaves
1/3 cup toasted pine nuts, cooled
1/3 cup freshly grated parmesan cheese
1/2 cup olive oil
1 tablespoon balsamic vinegar, to taste
salt & freshly ground black pepper
Directions:
On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices.
Sprinkle with pepper and garnish with herbs.
for pesto: In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.
Pesto keeps in a jar with a tight fitting lid, chilled up to 1 week.
Let pesto come to room temperature before using.
(pesto can be used for a variety of other things not including this recipe).
Servings: 4
Time preparation: 45 min.
Time total: 45 min.