Ingredients

• 2 cups fresh basil leaves, plus small leaves, for garnish
• 2 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 ripe but firm yellow peaches, cut into wedges
• 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
• 1 tablespoon fresh lemon juice

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Instructions

1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.