PEACHES AND TOMATOES OVER LEMON PESTO
This dish is gorgeous on a plate. I can guarantee your guests will be dazzled by it.
In the summer when the peaches and tomatoes are so perfect, this is a lovely
first course. If you like my Arugula Pesto from the Committee Dinner menu
(page 88), you can substitute that. This recipe is almost identical to the Pesto
in the Super Bowl Party menu (page 50) but in this summer version I reduce the
garlic and increase the lemon, and leave out the Parmesan cheese.
3 garlic cloves
1 cup pine nuts
8 cups basil
(1 ounce of loose basil
= 2 cups measured)
2 lemons, squeezed
Kosher salt and
freshly ground pepper
1/4 cup olive oil
(more if necessary for
1 Make pesto using instructions on page 50. This can be done a day or two in advance. Add a little olive oil on top and cover tightly. Keep in refrigerator.
2 Cut peaches and tomatoes into wedges just before guests arrive.
3 Pesto can turn dark so just before guests arrive spread pesto onto individual dishes. Place peaches and tomatoes on top of pesto, arranged in a circle. For decoration, you could lay a few basil leaves on the top center of each plate.