| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Barbara2 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Red tomatoes; sliced |
| 1 |
lb |
Fresh Mozzarella Cheese; sliced |
| 1 1/2 |
c |
Fresh basil leaves; (firmly packed) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
|
Cloves garlic; (finely chopped) (2 |
|
|
To 3) |
| 3 |
tb |
Pine nuts; (finely chopped) |
| 1/2 |
c |
Romano cheese; (grated) |
| 1 |
c |
Filippo Berio Olive Oil |
INSTRUCTIONS
In a food processor bowl or blender container, combine basil, salt, pepper,
garlic, pine nuts, Romano cheese and olive oil at high speed until thin
enough to easily run off spatula. Layer slices of mozzarella and tomatoes
on a platter. Drizzle with pesto sauce, garnish with fresh basil leaves and
serve.
*Pesto sauce may also be spread on bruscetta for an appetizer, or tossed
with hot pasta for an entr.e.
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