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.