2 pounds assorted, ripe heirloom tomatoes, sliced 1/4" thick
1 bunch fresh cilantro, stemmed, washed, and dried
4 stems green onions, white portion only, chopped
1 med jalapeno pepper, seeded, ribs discarded, chopped (optional)
1/3 cup INFUSED Garlic Olive Oil
2 sm limes, juice of
1 tsp INFUSED Chardonnay Oak Smoked Sea Salt
To Taste Freshly ground black pepper
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 pureed.
Taste and adjust seasoning.
Arrange the tomato slices and drizzle sauce over freshly cut tomatoes.