So, I have some basil plants to top, and so, threw this together. Reserve some of the baby leaves from the basil to place on top the mozzarella. For the basil oil, combine in a mini food processor, then pour in a glass bottle, the following:
1 and 1/2 cups (packed) basil tops or basil leaves
3/4 cup Spectrum Ultra Omega 3 flax oil with DHA
1/3 cup borage oil
The juice of 1 Meyer lemon
For the salad:
6 slices vine ripened organic tomatoes, top with 6 slices any free range, grass fed mozzarella cheese. I’m using a product of Columbia medium size version called buf, because that was what I had in the fridgidare. Now remember the little baby basil leaves I told you to reserve? Place those on top like this:
There you go. Now drizzle with the fresh basil oil you just made. Add a sprinkle of black pepper from the pepper-mill. Now kick back and relax.
*Store your basil oil in the fridge and use within 2-3 days. It’s pretty good on almost anything, so be sure and use it all.