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