Eggplant, Tomato and Pesto Stack - AMY'S GARDEN
1/3 cup plus 2 tablespoons chopped walnuts, divided 2 cups fresh basil leaves, plus more for garnish 3 medium garlic cloves 1/2 cup plus 1 1/2 tablespoons extra
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.amysorganicgarden.com.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Grater
- Pastry brush
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 1/3 cup plus 2 tablespoons chopped walnuts, divided
- 2 cups fresh basil leaves, plus more for garnish
- 3 medium garlic cloves
- 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
- 1/2 cup grated Parmesan
- 1 large eggplant, cut into 8 1/2-inch rounds
- 1 teaspoon sea salt
- 2 large heirloom tomatoes, cut into 4 slices each
- 4 slices (4 ounces) fresh mozzarella
- 1 tablespoon balsamic vinegar
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