• 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
  • Juice from 2 small limes, about 1 tablespoon
  • sea salt
  • fresh ground pepper to taste


  1. Place all of the in pesto ingredients in to a blender or bowl of a food processor.
  2. Pulse until no large chunks remain, and the sauce is pureed.
  3. Taste and adjust seasoning.
  4. Arrange the tomato slices and drizzle sauce over freshly cut tomatoes.
  5. Serve immediately!

Re-posted from the Veronica Foods blog.