Heirloom Tomatoes with Spicey Cilantro and FS 17 EVOO
 
 
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 such the FS17
Juice from 2 small limes, about 1 tablespoon
sea salt
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.

 


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