Heirloom Tomatoes with Pistachio Pesto

Tomatoes at their best meet a vibrant pistachio pesto in this simple, irresistible end of season dish.  Juicy, sun-ripened tomatoes, fresh pistachios, fresh herbs, and a bright pop of lemon come together in a dish that tastes like summer. Finish with creamy burrata or fresh mozzarella for a dish that is beautiful, and made for lingering over.

Season: Summer

Prep time: 15 minutes

Serves 2

Tomatoes

3 multi colored heirloom tomatoes, Sliced thick

sprinkle of sea salt

A large round of  Fresh Mozzarella or Burrata

Arugula leaves for Garnish

Pistachio Pesto

1 cup shelled pistachio nuts

3 cups basil leaves, torn, or parsley

optional. 3 mint leaves, torn

1/2 cup fresh Parmigiano Reggiano

1 tsp lemon zest

2/3 cup extra virgin olive oil

2 garlic cloves, minced

salt and pepper to taste

Pesto method ~ Add all the ingredients to a food processor, except the olive oil. Pulse the ingredients, with leaving it a bit chunky. Slowly drizzle in the olive oil, while the processor is on. Do not over mix, as it can make the herbs bitter. Taste for seasoning. Tearing the basil leaves before processing avoids the bitterness of over mixing.

Assembly ~ Drizzle a little olive oil on the bottom of the dish. Place sliced tomatoes on top of the oil in a shallow bowl. Lightly sprinkle with sea salt. Dollop a little pesto on the tomatoes. Place the Burrata or Mozzarella on top, and dollop more pesto. Add a few Arugula leaves for garnish.