Mozzarella, Tomato and Pesto Towers

Recipe courtesy of CLord

• 1 large bunch basil (about 1 ½ cups)
• 3 tbs pine nuts (can substitute walnuts), lightly toasted
• 3 small cloves garlic
• ¼ cup parmesan cheese, grated (I use Pecorino Romano)
• ½ cup olive oil
• Large, firm tomatoes (the tomatoes on the vine work well, and are available year-round)
• Olive Oil
• Coarse salt and fresh cracked pepper
• Fresh Mozzarella

For the Pesto: In the food processor, chop basil.  Add nuts and garlic, continue to process.  Add parmesan cheese, start processor again.  Drizzle in olive oil while processing until mixture is smooth.

Slice tomatoes to ½ inch thickness and place on plate.  Drizzle tops with olive oil; season with salt and pepper to your liking.   Place small dollop of Pesto on top of tomato.  Slice mozzarella and place on top of tomatoes; drizzle tops with olive oil and season with salt and pepper.  Place additional dollop of pesto on top of mozzarella.