Heirloom Tomatoes With Almond Basil Nut Cheese And Basil Pesto

• 1 cup almonds soaked overnight
• 2 tablespoons fresh basil leaves minced
• 1 tablespoon lemon juice
• 1 tablespoon white miso paste
• 1/2 teaspoon nutritional yeast
• 1/2 teaspoon salt to taste
• 1/4 teaspoon black pepper to taste
• 1 pound basil leaves only
• 4 garlic cloves
• 1/2 cup pine nuts toasted
• 2 tablespoons white miso paste
• 1 cup extra-virgin olive oil
• 1 teaspoon salt to taste
• 1 teaspoon black pepper coarse, to taste

1. Place all items in a food processor and process until the mixture takes on a paste-like texture but remains a bit coarse. Shape into whatever form you'd like. I used plastic wrap to form my nut cheese into a log so that I could slice it and place it nicely on my heirloom tomato slices.
2. Lightly toast pine nuts either in the oven or on the stovetop. Let cool. Mince garlic in a food processor. Add cooled pine nuts and pulse until paste-like texture. Add basil leaves, miso, half the salt and half the pepper. With the processor running, slowly pour in the EVOO. Process until you achieve a creamy consistency. This pesto becomes creamy because of the miso paste. Taste your pesto and determine if it needs more salt and/or pepper.Lightly toast pine nuts either in the oven or on the stovetop. Let cool. Mince garlic in a food processor. Add cooled pine nuts and pulse until paste-like texture. Add basil leaves, miso, half the salt and half the pepper. With the processor running, slowly pour in the EVOO. Process until you achieve a creamy con
3. Slice the tomatoes into 1/4 inch slices. Slice the almond basil cheese into approximately 1/4 inch slices. Place cheese on the tomato. Add a dollop of pesto.

almonds soaked overnight, fresh basil, lemon juice, white miso, nutritional yeast, salt, black pepper, basil, garlic, nuts, white miso, extravirgin olive oil, salt, black pepper

Taken from www.yummly.com/recipe/Heirloom-Tomatoes-With-Almond-Basil-Nut-Cheese-and-Basil-Pesto-1660104 (may not work)