1 bunch Fresh Cilantro, (large bunch) stemmed, washed & dried
2 cloves Garlic, peeled & smashed
4 Scallions, white portion only, chopped
1 small Jalapeno Pepper, (optional) seeded, de-ribbed & chopped
⅓ cup VSOP Extra Virgin Olive Oil, fresh, herbaceous evoo like fs17
1 tbsp Fresh Lime Juice, from 2 small limes
splash VSOP Serrano Honey Vinegar
1 pinch Fine Sea Salt
Fresh Cracked Black Pepper, to tast
2 lbs Heirloom Tomato, ripe, sliced 1/4 inch thick
1 pinch Medium Sea Salt, to taste
1
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.
2
Arrange the tomato slices and sprinkle with some sea salt. Then drizzle sauce over the freshly cut tomatoes and serve immediately.
Ingredients
1 bunch Fresh Cilantro, (large bunch) stemmed, washed & dried
2 cloves Garlic, peeled & smashed
4 Scallions, white portion only, chopped
1 small Jalapeno Pepper, (optional) seeded, de-ribbed & chopped
⅓ cup VSOP Extra Virgin Olive Oil, fresh, herbaceous evoo like fs17
1 tbsp Fresh Lime Juice, from 2 small limes
splash VSOP Serrano Honey Vinegar
1 pinch Fine Sea Salt
Fresh Cracked Black Pepper, to tast
2 lbs Heirloom Tomato, ripe, sliced 1/4 inch thick
1 pinch Medium Sea Salt, to taste
Directions
1
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.
2
Arrange the tomato slices and sprinkle with some sea salt. Then drizzle sauce over the freshly cut tomatoes and serve immediately.
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