Tomatoes with Spicy Cilantro/EVOO Pesto
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.