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Kosher Recipes

Heirloom Tomatoes with Cilantro Pesto


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.  

Serve immediately. 

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