• 6-½ inch thick slices ripe tomato
• 6 basil leaves, left whole
• 1 cup pinenuts
• 1 tablespoon nutritional yeast
• 1 tsp extra virgin olive oil
• 1-2 tablespoons water
• sea salt and fresh ground pepper
• balsamic vinaigrette (optional)

1.In a food processor, combine pinenuts, nutritional yeast, olive oil, 1 tablespoon water and a pinch of salt and pepper. Pulse until mixture is a rough, creamy paste. If it is too dry, add another tablespoon of water and blend for another couple of seconds.

2.On 2 salad plates, drizzle about a teaspoon of the balsamic vinaigrette (this is optional).

3.Place 1 tomato slice in the center of each plate and top with 1 basil leaf and about 2 teaspoons of the pinenut mixture.

4.Layer another slice of the tomato on each plate, another basil leaf and another 2 teaspoons on each tomato slice.

5.Top each tomato stack with the last slice of tomato and 1 basil leaf.

6.Serve.