Heirloom tomato salad w/ basil pesto and parmesan Will Artley Executive Chef, Evening Star Cafe

Serves 2 4 ripe heirloom tomatoes- wash, core and quarter for pesto: 1 cup of grated parmesan handful of fresh basil 1/2 - 3/4 cup of olive oil 2 garlic cloves salt & pepper to taste (if you have pine nuts, add pine nuts) 1. Wash, core and quarter tomatoes 2. Use mortar and pestle to mash/blend basil and garlic, gradually adding olive oil and parmesan 3. Toss basil pesto w/ heirloom tomatoes, taste for salt & pepper 4. Grab a bottle of Pinot Noir and a few candles, grab your better half, and tell him/her to meet you on the back porch

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