Sunday, March 21, 2010

Tomato Napoleons w/ Zucchini and Walnut Pesto

Serves 4
Four Heirloom Tomatoes
Sea Salt, to taste
Marinated Zucchini
Walnut Pesto
  1. Slice tomatoes into four, equal-sized, slices.
  2. 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.
  3. Garnish with a little pinch of zucchini, a drop of pesto, and a sprig of fresh basil. 
  4. Drizzle the plate with EVOO and serve.
Marinated Zucchini
1 Large Zucchini, shredded (shred at an angle to produce long shreds)
Juice of 1/2 Large Lemon
Sea Salt and Pepper
  1. Whisk all ingredients, except for zucchini, in a small bowl.
  2. Add zucchini, toss, cover, and refrigerate. 
  3. 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
1 T. Walnut Oil
Sea Salt and Pepper
  1. Puree basil, walnuts, and garlic, until finely chopped.
  2. 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).
  3. Season with salt and pepper, to taste.

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