Tomato, Mozzarella And Pesto Salad

1. 1

   With a food processor running, drop the garlic through the feed tube and process until minced. Turn off the processor, add the pine nuts, and pulse a few times to chop. Add the basil and pulse a few times to chop coarsely. Then, with the processor running, add the oil through the feed tube in a slow, steady stream and process until a smooth, moderately thick paste forms, stopping to scrape down the bowl as needed. Transfer to a bowl and stir in the Parmesan. Season to taste with salt and pepper and lemon.

2. 2

   In a bowl, whisk together 3 Tbs. pesto and vinegar (you might want more pesto). Whisking constantly, slowly add the oil until emulsified. Season to taste with salt and pepper.

3. 3

   Slice the tomatoes and mozzarella balls in half, add to the bowl, and toss gently. Season with salt and pepper and mound on a serving platter. Serve at once.

* Per serving · 4 servings · Values may vary.