Tomatoes and Mozzarella with fresh 3 herb Pesto

• 2 large vine ripened tomatoes, about 1 pound
• 12 lb mozzarella cheese, preferably fresh,sliced 1/4 inch thick
• fresh ground black pepper
• basil or mint or parsley sprig
• 2 cloves garlic, coarsely chopped
• 23 cup firmly packed fresh basil leaf
• 23 cup firmly packed fresh Italian parsley
• 23 cup firmly packed fresh mint leaves
• 13 cup toasted pine nuts, cooled
• 13 cup freshly grated parmesan cheese
• 12 cup olive oil
• 1 tablespoon balsamic vinegar, to taste
• salt & freshly ground black pepper

1. On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices.
2. Sprinkle with pepper and garnish with herbs.
3. for pesto: In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.
4. Pesto keeps in a jar with a tight fitting lid, chilled up to 1 week.
5. Let pesto come to room temperature before using.
6. (pesto can be used for a variety of other things not including this recipe).

tomatoes, mozzarella cheese, fresh ground black pepper, basil, garlic, basil leaf, parsley, mint, nuts, parmesan cheese, olive oil, balsamic vinegar, salt

Taken from www.food.com/recipe/tomatoes-and-mozzarella-with-fresh-3-herb-pesto-70219 (may not work)