Serves 4
Ingredients:
Four Heirloom Tomatoes
Sea Salt, to taste
Marinated Zucchini
Walnut Pesto
- Slice tomatoes into four, equal-sized, slices.
- Place one tomato slice on each plate, season with sea salt (if desired), spread with 1/2 tsp of pesto, and top with a pinch of shredded zucchini. Top with another tomato slice and being the process again, until all tomato slices are gone.
- Garnish with a little pinch of zucchini, a drop of pesto, and a sprig of fresh basil.
- Drizzle the plate with EVOO and serve.
1 Large Zucchini, shredded (shred at an angle to produce long shreds)
Juice of 1/2 Large Lemon
3 T. EVOO
Sea Salt and Pepper
- Whisk all ingredients, except for zucchini, in a small bowl.
- Add zucchini, toss, cover, and refrigerate.
- Let the mixture sit, refrigerated, for at least 1 hour, and up to 24 hours.
Basil-Walnut Pesto
Makes 1/2 Cup
2 C. Basil (lightly packed)
1 Garlic Clove
1/8 C. Walnuts
3 T. EVOO
1 T. Walnut Oil
Sea Salt and Pepper
- Puree basil, walnuts, and garlic, until finely chopped.
- With the processor on, pour in oil until you reach your desired consistency (I like mine with a little more texture, rather than more oily and wet).
- Season with salt and pepper, to taste.
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