(lightly packed; about 1 1/2 ounces) fresh basil leaves
cup pine nuts, toasted
(about 2 ounces) freshly grated Parmesan cheese
extra-virgin olive oil
To make the pesto: Using a Bump and Grind or another large mortar and pestle, mash (“bump”) garlic, salt, and pepper flakes into a coarse puree. Add 1 cup of the basil and pound (“bump”) until it is coarsely chopped. Add the remaining 1/2 cup of basil and pound until the basil forms a coarse puree. Add the pine nuts and pound just to break them up. Add the cheese and oil and mash until the nuts are coarsely ground and the mixture is well blended. Makes about 1 cup.
ripe heirloom tomatoes, cut into 3/4- to 1-inch pieces