Rouxbe

• 1 cup (250 ml) loosely packed fresh basil
• 2 cloves garlic
• Zest and juice of 1 lemon
• 1/2 cup (125 ml) extra-virgin olive oil
• salt and pepper to taste

To make the pesto, put the basil, garlic, and lemon zest, along with the juice, in a food processor; pulse to combine.

Add oil and pulse to combine. Season with salt and pepper. Scrape down sides of bowl and pulse once more. Transfer pesto to a bowl and set aside.

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• 6 balls soft mozzarella cheese

Slice the mozzarella into 1/2 inch (1 cm) thick rounds. (1)
Place the slices into the pesto and gently mix to coat the cheese.

• 1 cup (250 ml) balsamic vinegar

In a small saucepan over medium heat, simmer balsamic vinegar until syrupy and reduced to 1/4 cup, about 15 to 20 minutes. Let cool. (2)

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• 1/4 cup (50 ml) pine nuts
• 6 ripe but firm tomatoes
• Maldon sea salt (to taste)
• freshly ground black pepper (to taste)

Toast pine nuts in a fry pan over medium heat until lightly golden, about 2 to 4 minutes.

Slice tomatoes into 1/4-inch slices. (3)

Make 6 to 8 stacks by topping tomato slices with a slice of mozzarella; top with a bit of pesto and season with a pinch of Maldon sea salt and pepper.

Repeat, using about 3 slices of tomato and cheese fro each stack.

Place a stack in the centre of each plate. Drizzle the plate with any leftover pesto and some balsamic reduction. Sprinkle pine nuts around each plate.

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