1ball of fresh mozzarellasliced into 1/4 inch (1/2 cm) slices
2cupscherry tomatoessliced in half
1handful of basil leavesrinsed, dried and torn
For the pesto:
1/2cupgood quality olive oil
2cupslightly-packed basil leavesrinsed and roughly chopped
1garlic clove
juice and zest of 1 lemon
salt and pepper to taste
Instructions
In a food processor, pulse the garlic clove until it's finely chopped. Add the lemon juice, basil and lemon zest and pulse several times to get a nice, roughly chopped consistency.
With the food processor motor running, drizzle in the olive oil, a little bit at a time, until you get a nice thick-ish sauce. Scrape the pesto from the food processor into a small bowl and set aside.
Arrange the mozzarella slices and tomato slices in alternating layers on a large plate. Scatter the basil leaves over. Using a teaspoon, drizzle the pesto over the salad. Sprinkle with salt and pepper and serve immediately.