Caprese Salad a'la Lolly

Last night was the night to experiment with another version of Caprese Salad.  I love the combination of flavors, but this time instead of using fresh basil, I made some pesto to top the diced Roma tomatoes. 

Begin with a nice slice of fresh mozzarella, top with some diced Roma tomatoes, add a sprinkling of sea salt, a mini dollop of pesto and a drizzle of balsamic vinegar.  The  food of the gods, I tell ya!

2 cups fresh basil leaves, packed

1/3 cup pine nuts

3 medium sized garlic cloves

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

salt and freshly ground black pepper to taste

In a food processor, combine the basil in with the pine nuts.  Throw in the garlic and give them a whirl.  Slowly drizzle in the olive oil while the food processor is running on low.  When the olive oil is incorporated, add the cheese and pulse a few times.  Add S & P to taste.