Instructions: Using a blender or food processor, finely chop garlic and pine nuts. Add basil and chop finely. With processor going, add virgin olive oil in a slow, steady stream. Mix in Parmesan cheese and season to taste with salt and black pepper. Slice tomatoes in 1/2" thick slices and drizzle with olive oil; season to taste with salt and black pepper. Top each tomato slice with 2 ts pesto and serve the remainder on the side.

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