This recipe is a wonderful way to enjoy the abundance of fresh, ripe heirloom tomatoes straight from the garden. The pesto forgoes the usual pine nuts and Parmesan cheese for an updated twist on a culinary classic.

1      bunch fresh cilantro (large) stemmed, washed & dried
2     cloves garlic, peeled & smashed
4     scallions (white portion only) chopped
1      small jalapeño pepper (optional) seeded & chopped
1/3  cup VSOP Extra Virgin Olive Oil (fresh, herbaceous EVOO like FS17/Favalosa)
1      tablespoon fresh lime juice (from 2 small limes) splash of VSOP Serrano Honey Vinegar
pinch fine sea salt
fresh cracked black pepper (to taste)
2     pounds heirloom tomatoes, ripe & sliced into ¼  inch thick slices
pinch medium sea salt (to taste)

Place all of the pesto ingredients into a blender or bowl of a food processor. Pulse until no large chunks remain and the sauce is puréed. Taste and adjust seasoning.  Arrange the tomato slices and sprinkle with some medium sea salt. Drizzle sauce over the freshly cut tomatoes and serve immediately. 

For more recipes from VSOP Olive Oil & Vinegar Taproom, visit vsoptaproom.com