 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
This is super-quick and simple. The basil puree is easy to make, and the water from the leaves allows you to use less oil. Ingredients:
2 cups fresh basil leaves, plus small leaves, for garnish |
2 tablespoon extra-virgin olive oil |
kosher salt and freshly ground black pepper |
4 ripe but firm yellow peaches, cut into wedges |
4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges |
1 tablespoon fresh lemon juice |
Directions:
1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.
|
|