Tomato Salad with Lemon Basil Pesto
Summer. Late Afternoon. Shore Food.
Method:
A few handfuls of small heirloom tomatoes, halved
1 handful perlini mozzarella
flaky sea salt
For the pesto:
1 c. basil leaves
3 tbl. parmesan cheese, finely grated
1 clove garlic, peeled and roughly chopped
3 tbl. extra virgin olive oil
coarse salt
freshly ground black pepper
zest of one lemon
1 tbl. lemon juice
In a food processor, pulse the basil, parmesan and garlic until finely chopped. With the processor running, slowly add the olive oil. Season to taste with the salt and pepper. Gently fold in the zest and lemon juice.
In a mixing bowl, combine the tomatoes, perlini mozzarella, and tablespoon or two of pesto. Gently toss to coat. Finish with a three-finger pinch of flaky sea salt and a bit of olive oil.
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notjustnanny said:
My partner will LOOOOVE this! Thanks for sharing!
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emma-jacob said:
Beautiful!
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mmqd said:
Yes, yes I will be making this for my next BBQ.
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