Picnic Tomatoes with Rustic Pesto
One of my favorite preparations for fresh tomatoes, this recipe is also very quick and easy. No measuring needed, unless you make the rustic pesto, which will take about 5 minutes to prepare, and needs no special equipment. Chopping the basil, walnuts and shallot with a healthy sprinkle of coarse salt helps to release their flavors, and the sauce's rough texture makes a pleasing contrast to the succulent tomatoes. The pesto, or even easier, fresh herbs, add extra flavor, but this dish is also delicious without them.
Ingredients
Rustic Walnut Pesto
- 2 cups (packed) fresh basil leaves, stems removed
- 1/4 cup chopped walnuts
- 1 small shallot, peeled, coarsely chopped
- Finely grated zest of 1 lemon
- 1/2 teaspoon coarse kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan or Pecorino Romano cheese
- Freshly ground black pepper
Tomatoes
- Fresh tomatoes, cored
- Mayonnaise
- Fresh herbs, such as basil, marjoram, mint or parsley, chopped (optional)
Instructions
For the pesto
- Place the basil, walnuts, shallot and lemon zest on a cutting surface. Sprinkle with ½ teaspoon salt and chop finely. Chopping with the salt helps release the flavors. Transfer to a small bowl. Mix in the oil and cheese. Season to taste with salt and pepper. (Can be refrigerated for up to 2 weeks; pour a film of oil over and seal tightly. Bring to room temperature before using.)
For the tomatoes
- Cut the core out of the tomatoes. Slice tomatoes into rounds and arrange on a platter. Sprinkle with salt and pepper, and then spread with a little mayonnaise. Dot with the pesto or sprinkle with fresh herbs.