Tomato, tomah-toe...oh, and pesto, too

Summer is here and with it, an abundance of tomatoes and basil.  I don't know about you, but I could live on those two things (well, and hummus, but that's another post).

My very favorite way to enjoy those veggies is in an Insalata Caprese.  Get some "whole" mozzarella (those balls) and slice into 1/4" rounds.  Slice the tomatoes the same thickness.  Pinch off basil leaves.  Arrange in a pretty circle like in the picture.  Sprinkle some extra-virgin olive oil and some balsamic vinegar over the whole plate.  Be cautious with the balsamic, as too much can be too strong.  Sprinkle with freshly ground pepper and some salt.  Enjoy!


If you prefer something a little less fancy, just chop up your tomatoes, as well as an onion and some basil, toss with some Italian dressing, and eat as a "chopped salad". You can add chopped mozzarella, but it soaks up a lot of dressing, so that's up to you.

Finally, one of my daughters' favorite foods is pesto.  You need quite a bit of basil, and be sure you have a nice fresh baguette sliced thinly.  The "original" recipe calls for pine nuts, but we much prefer almonds.

1/4 cup slivered almonds (or some type of almonds with NO skins)

3 medium cloves garlic (don't peel them yet!)
2 cups packed fresh basil
7 tablespoons extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese (do NOT use the stuff in the green can!!!)

Toast the nuts in a heavy skillet over medium heat, stirring frequently, until golden and fragrant, about five minutes; set aside.  Add the garlic to the empty pan and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes.  Let cool slightly, then peel and chop.

Process nuts, garlic, basil, and olive oil in food processor until smooth, stopping to scrape down bowl as necessary, about 1 minute.  Stir in Parmesan and salt and pepper to taste.