Stone Crab Salad

With A Basil Pesto Drizzle!

Difficulty: Easy

Prep Time: 25 minutes

Cooking Time: No cooking required


2 lbs. assorted Heirloom tomatoes, sliced
1 dozen Stone Crab Claws, cooked, meat removed
12 basil leaves
1 clove garlic, minced
1/4 cup pignoli nuts
1/2 cup extra virgin olive oil
1 tbsp Parmesan cheese
zest of 1 lemon
pinch of salt

Cooking Tools

Food Processor

In a food processor, add; basil leaves, minced garlic, pignoli nuts, olive oil. Parmesan cheese, zest and salt. Blend ingredients for 30 seconds.  Slice tomatoes and compose a serving dish or platter. Place Stone Crab Claw meat on the salad and drizzle the salad with the Basil Pesto and fresh black pepper.
Serves 4

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