Considering my article this week, I thought I’d share a recipe that I found many years ago that is a go to when tomatoes are at their peak in summer. I simply slice them about a half inch thick, lay them on a platter and drizzle them with this beautiful green pesto dressing, and sprinkle on some toasted pine nuts. The deep red of vine ripened tomatoes contrasted with this rich green sauce just sings of summer.
[gdlr_styled_box content_color=”#ffffff” background_color=”#3d6817″ corner_color=”#9ada55″ ]Pesto Dressing
3 tablespoons red wine vinegar
1/2 cup lightly packed fresh basil leaves
1 large clove of garlic, peeled
1/4 teaspoon salt
1 teaspoon sugar
1/2 cup freshly grated parmesan cheese
Between 1/3 and 1/2 cup extra virgin olive oil
Blend all ingredients in a blender until fairly smooth. Adjust seasoning if needed. Pour desired amount over sliced fresh ripe tomatoes.
Enjoy![/gdlr_styled_box]
