Pesto
2 large bunches basil, leaves only, washed
1/2 clove garlic, peeled and germ removed
1 teaspoon pine nuts, very lightly toasted
1 teaspoon finely grated Parmesan cheese
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Lemon vinaigrette
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Salad
1 tablespoon extra-virgin olive oil
1 Japanese eggplant, peeled, sliced into 1/2 inch rounds
1 sprig thyme
1 clove garlic, crushed
Salt and freshly ground black pepper
1/2 pound green beans or haricots verts, ends trimmed
1 small zucchini, cut into 11/2-by-1/2-inch sticks
18 large shrimp (12-14 size), peeled and deveined
1 small jar piquillo peppers, cut into 1/2-inch-wide strips
5 tomatoes, seeded and cut into eighths
6 radishes, thinly sliced
1 small celery heart including leaves, stalks thinly sliced on the bias
1/2 English cucumber, unpeeled, cut into thin 2-inch-long sticks
1 large ripe avocado, halved, pitted, peeled, and cut into 1/2-inch lengthwise slices
1/2 pound mesclun mix, washed and dried
1/4-pound wedge ricotta salata cheese, thinly sliced
12 kalamata olives, pitted and halved
Small bunch chives, finely sliced