Tomato Salad with Deconstructed Pesto Recipe (with Video)

1. In a small skillet, add the olive oil and garlic. Turn heat to medium and let cook, stirring occasionally, until garlic is golden on all sides, about 6-7 minutes. Let cool. Discard garlic (or save for another use) and pour the oil into a small glass cup or bowl. Wipe the skillet out.
2. Add the pine nuts to the skillet and cook over medium heat, stirring and tossing occasionally, until they're golden brown and smell like popcorn, about 4-5 minutes. Pour into a bowl and let cool.
3. Core the tomatoes (meaning, cut out the dark brown stem spot on top). Using a serrated knife, slice the tomatoes from top to bottom into 1/4" thick slices. Arrange them, overlapping slightly, on a platter.
4. Sprinkle with the salt, then drizzle with the garlic oil and any vinegar, if using. Scatter on the basil and pine nuts. Use a vegetable peeler to slice off shavings of Parmesan onto the salad.Drizzle with just a little more oil and vinegar, if you like. Serve immediately.