Pesto Recipe

Toast pistachios (optional)

Place the shelled pistachios in a dry skillet over medium heat. Toast, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Remove from heat and let cool slightly. Toasting deepens flavor but can be skipped if using already toasted pistachios.

In a food processor, combine the toasted (or raw) pistachios, fresh basil leaves, grated Parmigiano-Reggiano, and the garlic clove. Pulse several times to chop the ingredients into a coarse mixture.

With the processor running, drizzle in the 3 tablespoons of extra-virgin olive oil and the 1 teaspoon lemon juice. Process until the mixture forms a slightly coarse but spreadable paste. Scrape down the sides as needed. If the pesto seems too thick, add up to 1 tablespoon additional olive oil and pulse to incorporate.

Season the pesto with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt, pepper, or lemon to brighten as desired. Transfer pesto to a bowl and set aside. Yield: roughly 3/4 cup pesto.

Prepare tomatoes: Wash the Roma tomatoes and cut each in half lengthwise (or into wedges if preferred). If tomatoes are large, quarter them so they’re bite-sized.

Prepare olives and mozzarella: Pit and halve the Kalamata olives if not already pitted. If using larger mozzarella, tear or cut into bite-sized pieces. Drain any excess liquid from the mozzarella.

Optional base: If using mixed baby greens or arugula, place 4 cups on a serving platter or in a large bowl as a bed for the salad.

Arrange the tomato halves (or wedges) evenly over the greens or directly on the serving dish. Scatter the halved Kalamata olives and mozzarella pieces among the tomatoes.

Dot or spoon the pistachio pesto over the tomatoes, olives, and mozzarella. Use about 2 tablespoons pesto per serving (adjust to taste). You can also toss the tomatoes lightly with the pesto in a bowl before arranging for more even coating.

Finish and season: Drizzle 1 tablespoon extra-virgin olive oil evenly over the assembled salad. If you like a touch of sweetness, drizzle 1 teaspoon balsamic glaze or a few drops of aged balsamic over the top. Sprinkle 1/2 teaspoon coarse sea salt (or flaky salt) and freshly ground black pepper to taste.

Serve immediately at room temperature. Leftover pesto can be stored in an airtight container in the refrigerator for up to 4 days (press a thin layer of oil on top to preserve color).