Tomato and peach salad with basil

Ingredients:

• 2 cups fresh basil leaves + small leaves, for garnish
• 2 tablespoons extra-virgin olive oil
• 4 ripe but firm yellow peaches, cut into wedges
• 4 heirloom tomatoes, sliced ​​(cores removed)
• 1 tbsp. freshly squeezed lemon juice
• Coarse salt and ground black pepper

Preparation:

1. Bring a small saucepan of water to a boil. Add the basil and cook until slightly wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and blend until smooth. With the blender running, add the olive oil and 1/4 teaspoon each of salt and black pepper.
2. Spoon the basil puree onto a serving platter. Top with the peaches and tomatoes, drizzle with lemon juice, a pinch of salt, and 1/8 teaspoon of black pepper. Sprinkle with whole basil leaves and serve.