Heirloom Tomatoes With Almond Basil Nut Cheese and Basil Pesto

Directions

1. 1
   Place all items in a food processor and process until the mixture takes on a paste-like texture but remains a bit coarse. Shape into whatever form you'd like. I used plastic wrap to form my nut cheese into a log so that I could slice it and place it nicely on my heirloom tomato slices.For the Basil Pesto:Lightly toast pine nuts either in the oven or on the stovetop.
2. 2
   Let cool. Mince garlic in a food processor.
3. 3
   Add cooled pine nuts and pulse until paste-like texture.
4. 4
   Add basil leaves, miso, half the salt and half the pepper. With the processor running, slowly pour in the EVOO. Process until you achieve a creamy consistency. This pesto becomes creamy because of the miso paste. Taste your pesto and determine if it needs more salt and/or pepper.Lightly toast pine nuts either in the oven or on the stovetop.
5. 5
   Let cool. Mince garlic in a food processor.
6. 6
   Add cooled pine nuts and pulse until paste-like texture.
7. 7
   Add basil leaves, miso, half the salt and half the pepper. With the processor running, slowly pour in the EVOO. Process until you achieve a creamy con
8. 8
   Assembly:Slice the tomatoes into 1/4 inch slices. Slice the almond basil cheese into approximately 1/4 inch slices.
9. 9
   Place cheese on the tomato.
10. 10
    Add a dollop of pesto.Enjoy!