At the height of the tomato season enjoy a smear of freshly made purple basil pesto across toasted bread and pile it high with a mix of heirloom beefsteak, and sweet cherry tomatoes in a variety of colors. Topped with a drizzle of olive oil, and curls of parmesan cheese, you’ll be licking your fingers while reaching for another slice.
What you’ll need:
Cutting board and knife
Blender or food processor
2 cups packed fresh purple basil, washed and trimmed from stems
2 tbsp walnuts
2 large cloves garlic
½ cup olive oil
1 pinch salt
Optional: Splash of lemon juice
Optional: ½ cup freshly grated parmesan or pecorino cheese
*note: If freezing, do not add the cheese until after thawing, just before use.
Slices of crusty bread, baguette or loaf, toasted until golden brown
2-3 ripe beefsteak tomatoes, sliced into rounds
1-pint mixed cherry tomatoes, halved
Olive oil to drizzle
Flaked salt and freshly ground pepper
1. Blend together all pesto ingredients until smooth, but not mush, scraping down the blender with a rubber spatula.
2. Toast the bread until golden brown and smear with a layer of purple pesto.
3. Pile tomatoes on top and add a drizzle of olive oil, a grind of fresh black pepper, and a pinch of flaked sea salt. Add extra curls of cheese if desired.