ACTIVE: 20 min l TOTAL: 20 min l SERVES: 12
FOR THE PESTO8 cups packed fresh basil1 cup extra-virgin olive oil½ cup pine nuts, toasted2 to 4 cloves garlic½ teaspoon kosher salt½ cup grated parmesan cheese (about 2 ounces)
FOR THE WREATH1 12-ounce container ciliegine (mini mozzarella balls)1 bunch fresh basil1 pound pitted green olives, preferably castelvetrano and/or cerignola1 cup sun-dried tomatoes in oil, drained1 pint cherry tomatoes3 to 4 large sprigs fresh rosemary, snipped into 2- to 3-inch lengths
1. Make the pesto: Blend the basil, olive oil, pine nuts, garlic and salt in a food processor until almost smooth. Transfer to a small bowl and stir in the cheese; you should have about 1¾ cups pesto.
2. Make the wreath: In a bowl, toss the mozzarella balls with 2 to 3 tablespoons pesto to coat (reserve the remaining pesto for another use). Arrange the basil leaves decoratively in a ring formation on a large round cutting board. Top with the green olives, sun-dried tomatoes, cherry tomatoes and pesto-coated mozzarella. Insert the rosemary sprigs decoratively into the wreath.
RALPH SMITH.