12 ounces cherry tomatoes, halved
12 ounces strawberries, hulled and halved
8 ounces fresh ciliegine mozzarella balls (usually comes in an 8-ounce container)
1/8 teaspoon sea salt
1/8 teaspoon freshly cracked black pepper
a handful of fresh basil leaves

pistachio pesto:
1 cup shelled pistachios
3/4 cup loosely packed fresh basil leaves, torn
1/4 cup fresh mint leaves
1 garlic clove
1/3 cup finely grated pecorino romano cheese
1/3 to 1/2 cup extra virgin olive oil
1/4 teaspoon salt