My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, August 21, 2010

Sliced Tomatoes With Pesto

This is the perfect time for this recipe with the tomatoes and basil growing like crazy. The pesto here is a little different because it really does need to set 8-12 hours. I have made it and used it right away but it really does not have the flavor as if you let it set.

Sliced Tomatoes with Pesto
6-8 servings
print recipe

5 large peeled and cored tomatoes, cut into 1/2 inch thick slices
1 tablespoon lemon zest
1 cup chopped parsley
1/2 cup chopped green onions with tops
2 garlic cloves, crushed
1/2 cup olive oil
1 cup fresh basil leaves

Combine lemon zest, onions, parsley, garlic and basil in food processor. With processor running gradually add olive oil and blend until smooth. Add salt and pepper to taste. Refrigerate for at least 8 hour (overnight is better). Arrange tomato slice on serving plate and spoon pesto mixture over tomatoes. Let set at room temperature for 30 minutes and serve.

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