Zesty, light additions for a perfect summer meal

Put garlic in a mortar and add pinch of salt.

Using a pestle, crush garlic cloves. Add pine nuts and pound into a paste. In small handfuls, begin to add basil and add pinch of salt to aid breaking up the basil. Continue adding basil until none is left. If the mortar is too full, remove some and place in a separate bowl.

Add cheese and pound together.

Slowly add EVOO until it is well incorporated. If it is too thick, add more EVOO.

Place half the almonds, sweet pepper, jalapeno pepper, garlic, the mint, a pinch of salt and a drizzle of olive oil in the mortar.

Crush ingredients against the mortar with the pestle until they begin to break down. Add one third of the olive oil and continue breaking down. Add the other half of the ingredients and another third of the olive oil. Continue crushing the ingredients until they resemble a rough paste. Stir in remaining olive oil and red wine vinegar. 

Season with salt and pepper.

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.