Caprese Salad

To make the pesto, put the basil, garlic, and lemon zest, along with the juice, in a food processor; pulse to combine.

Add oil and pulse to combine. Season with salt and pepper. Scrape down sides of bowl and pulse once more. Transfer pesto to a bowl and set aside.

Slice the mozzarella into 1/2" -inch (about 1 cm) thick rounds.(1)

Place the slices into the pesto and gently mix to coat the cheese.

In a small saucepan over medium heat, simmer balsamic vinegar until syrupy and reduced to 1/4 cup, about 15 to 20 minutes.(2)

Let cool.

Toast pine nuts in a fry pan over medium heat until lightly golden, about 2 to 4 minutes.

Slice tomatoes into 1/4-inch slices.(3)

Make 6 to 8 stacks by topping tomato slices with a slice of mozzarella; top with a bit of pesto and season with a pinch of Maldon sea salt and pepper.

Repeat, using about 3 slices of tomato and cheese fro each stack.

Place a stack in the centre of each plate. Drizzle the plate with any leftover pesto and some balsamic reduction. Sprinkle pine nuts around each plate.