First off, let me start by saying that I have never enjoyed pesto. For a long time this remained a mystery to me. I mean, I adore basil... and what's not to like about Parmesan cheese and olive oil? Not until I got a bit older did I find out the culprit: pine nuts. I just don't like them. So still no restaurant pesto for me, but that doesn't stop me from creating pesto and home [w/o nuts] and making one of my favorite simple summertime salads.
And, as a public service announcement do not refrigerate tomatoes! They will be mealy and very not tasty in this dish. If you think you hate tomatoes but you've only had the cold gross kind, buy some [good/local], leave them out and then consume! I have never looked back...
This will probably serve about 3-4 people depending on what it's served with.
About 10 medium to small sized heirloom tomato - various colors, washed.
1 bunch basil, roughly chopped/minced
1/2-3/4 cup freshly grated parmesan cheese
Olive oil for drizzling
Pinch of salt [sea salt/regular salt/whatever you've got]
1. Cut tomatoes big chunks. I just cut them into quarters and then cut the quarters in half again for reasonably small tomatoes. Lay the tomatoes down on the plate in a single layer and sprinkle a pinch of salt on top. Salt really brings out that delicious fresh heirloom tomato taste.
2. Add the basil in a layer on top of the tomatoes
4. Sprinkle a bit of olive oil [say a tablespoon or two] and then one more pinch of salt [if you like].
That's it! Such a beautiful, simple presentation that really only requires good quality tomatoes. Of course, to make it more pesto-y you could go ahead and sprinkle some (chopped) pine nuts on top. But that's just not my style...