Right now is the height of tomato season, and with all the beautiful heirloom tomatoes available, this show stopper presentation is a cinch to make. If you grow basil in your garden or can obtain it at a Farmer’s Market, make some homemade pesto. It is far superior to the commercial type in the markets. It takes a few minutes to make it and it also freezes beautifully.
Heirloom Tomatoes with Lemon recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
THeirloom Tomatoes with Lemon Pesto Recipe
Lemon Macadamia Nut Pesto*
Tomatoes (use an array of colors, types, and sizes of tomatoes)**
Fruity extra-virgin olive oil
Fresh basil sprigs
* Learn how to make homemade Basil, Lemon, and Macadamia Nut Pesto. You can also substitute your favorite pesto.
** Use as many tomatoes as you need for the amount of people you are servings.
Prepare the Lemon Macadamia Nut Pesto.
Cut the large tomatoes into slices and the small cherry tomatoes into halves.
Arrange cut tomatoes on a decorative platter or board.
Drizzle the prepared Lemon Macadamia Nut Pesto over the larger tomatoes. Drizzle a little olive oil over the top of all the tomatoes.
Place a few basil sprigs around the tomatoes.
When serving, encourage your guests to tear off some of the basil leaves, tear into smaller pieces, and sprinkle over the top of their tomatoes before eating.