- 1 heaping tablespoon classic pesto
- 1/4 cup extravirgin olive oil
- 1 pound fresh cow’s milk mozzarella
- 10 pound basil leaves cut into thin strips
Mix pesto with extra-virgin olive oil.
Slice tomatoes and mozzarella into 1/4-inch-thick rounds.
Arrange on a plate, alternating overlapping tomato and mozzarella slices, beginning with tomato.
Drizzle pesto oil over all.
Sprinkle with salt and pepper.
Finish by garnishing with basil strips.