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Heirloom Tomatoes with Cilantro Pesto


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2 pounds assorted, ripe heirloom tomatoes, sliced 1/4" thick

 

Cilantro Pesto

1 large bunch fresh cilantro, stemmed, washed, and dried

2 medium garlic cloves, peeled and smashed 

4 green onions, white portion only, chopped

1 jalapeno pepper, seeded, ribs discarded, chopped (optional)

1/3 cup fruity, fresh, herbaceous extra virgin olive oil (your choice)

Juice from 2 small limes,

about 1 tablespoon sea salt

fresh ground pepper to taste

Place all of the pesto ingredients into a blender or bowl of a food processor.  

Pulse until no large chunks remain, and the sauce is pureed.  

Taste and adjust seasoning.  

Arrange the tomato slices and drizzle sauce over freshly cut tomatoes.  

Serve immediately. 

 


 

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