Fresh Mozzarella and Tomato Salad with Easy Pesto Sauce
rec.food.recipes/n.gavlak/2002

1 1/2 cups fresh basil leaves, firmly packed
1 cup olive oil
1/2 cup Romano cheese, grated
3 tablespoons pine nuts, finely chopped
2 or 3 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
3 large red tomatoes, sliced
1 pound fresh mozzarella cheese, sliced

In a food processor bowl or blender container, combine basil, olive oil, Romano cheese, pine nuts, garlic, salt, and pepper, at high speed until thin enough to easily run off spatula.

Layer slices of tomatoes and mozzarella on a platter. Drizzle with pesto sauce, garnish with fresh basil leaves and serve.

*Pesto sauce may also be spread on bruscetta for an appetizer, or tossed with hot pasta for an entree.