This tomato salad is basicaly a deconstructed pesto with tomatoes.
Place a large bunch of basil leaves and a few garlic cloves in a bleder with extra virgin olive oil and blitz.
Leave to infuse then strain through a fine sieve or muslin cloth.
Chop and slice your tomatoes and place in a bowl. Season with salt and pepper.
Scatter with slightly crushed toasted pine nuts and ripped up basil leaves.
Make a dressing with a little good quality vinegar such as sherry vinegar, dijon mustard and the basil and garlic oil and drizzle over the tomatoes.
Scatter with parmesan shavings and serve.
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