We had plenty of basil and some almost-overripe tomatoes in the biokiste this week... this was one of the obvious things to do with that.
The pesto was standard : basil, garlic paste, toasted pine nuts, parmesan, olive oil.
For the tomato salad I made a vinaigrette with garlic paste, microplane-grated ginger, white balsamico, mustard, and peanut oil. I used more vinegar than normal. We tossed this with some cut-up tomatoes and chives.