Heirloom Tomatoes With Almond Basil Nut Cheese and Basil Pesto

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.

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

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.