By michaelanne on September 18th, 2012 in Recipes
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 such the FS17
Juice from 2 small limes, about 1 tablespoon
fresh ground pepper to taste
Place all of the in pesto ingredients in to 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.
Dish designed by Rachel Bradley-Gomez