INGREDIENTS
1/2 cup
Basil, packed
1
large clove Garlic
3/4 lb
Heirloom tomatoes, assorted
1/2 cup
Lemon balm, packed
1
Shallot
1
Egg
125 g
Flour
1/4 tsp
Kosher salt
1
Sea salt & freshly grated pepper, flaky
1/4 cup
Olive oil
1/4 tsp
Sherry vinegar
1 1/2 tbsp
Almonds
1
grated parmesan cheese + 2 tablespoons, grated
113 g
Butter
1/2 cup
Goat cheese
2 tbsp
Water