Vermont Maple Balsamic$14.50 – $34.95
Frantoio/Leccino- Medium (Chile)$14.50 – $34.95
Barrel-Aged Organic Red Wine Vinegar$14.50 – $34.95
Melgarejo Hojiblanca – Robust (Spain)$14.50 – $34.95
Oro Bailen Picual- Medium (Spain)$14.50 – $34.95
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.
What is Extra Virgin Olive Oil?
Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. It...
Peach Caprese Salad
Ingredients 8 oz. good quality whole milk ricotta A large ripe peach, sliced in 1/4" slices (8 slices) 1/4 cup fresh torn basil leaves...