Tomatoes with Spicy Cilantro/EVOO Pesto

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.