Ingredients:
2 pounds assorted, ripe heirloom tomatoes, sliced 1/4″ thick Cilantro Pesto
1 large bunch fresh cilantro, stemmed, washed, and
Ingredients:
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 any fruity, fresh, Two Rivers herbaceous extra virgin olive oil.
Juice from 2 small limes, about 1 tablespoon sea salt
fresh ground pepper to taste
Directions:
Place all of the in 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. 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 any fruity, fresh, Two Rivers herbaceous extra virgin olive oil.
Juice from 2 small limes, about 1 tablespoon sea salt
fresh ground pepper to taste
Directions:
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.