Fresh tomatoes are the best. Maybe you have noticed over the last few days that I love ripe summer tomatoes. No, really?

Caprese salad is so easy. Slice tomatoes and a ball of fresh mozzarella and alternate them on the plate. I like to sprinkle with a little fresh basil, a few greek olives, and a drizzle of olive oil.

When I want it to be really awesome I add cilantro pecan pesto. If you haven’t made your own pesto, you should. It is easy, inexpensive, and there is nothing like it.

This makes a great lunch dish with a chunk of french bread on the side.

Cilantro Pecan Pesto

2 cups of cilantro, large stems removed
1/2 cup pecans
1/4 cup chopped red onion
1/2 teaspoon dried chipotle
2 cloves garlic, chopped
1/2 teaspoon Kosher salt
1/4 cup olive oil

Put everything in a food processor and pulse until smooth. Allow to stand for 30 minutes for flavors to mellow out.

Males 1 cup

Image:marye audet 

Post from: Baking Delights