Summer Tomato Tartine
RECIPE
▪Tomatoes - height of season, medium-sized heirloom preferred, thinly sliced
▪Fresh pesto (recipe below)
▪Flaky maldon salt
▪Black pepper
▪Red chile flake
▪Nice extra virgin olive oil Spread a few spoonfuls of pesto onto the toasted bread then shingle on the thinly sliced tomatoes (3-4 slices). Top with flakey salt, cracked black pepper, chile flakes, and a drizzle of olive oil
▪Loaf of rustic sourdough - cut into thick pieces and lightly toasted. I toast mine for 60-90 seconds under the broiler. To make your own bread, check out these videos: https://youtu.be/5mehXzl7yHA OR https://youtu.be/VEtU4Co08yY
PESTO
▪50g or 2.5c basil (no stems)
▪15g or 4Tbsp parsley (no stems)
▪15g cilantro (stems OK)
▪50g or 1/2c pistachios, salted and roasted (sub pine nuts or almonds)
▪15g or 1/4c red onion, rinsed and minced
▪115g or 1/2c extra virgin olive oil
▪50g or 1/2c aged parmesan, grated
▪Zest of 1 lemon
▪Juice of ½ lemon
▪3g or 3/4tsp kosher salt
Add ingredients to food processor and spin for 20-30 seconds until basil and nuts are just broken down. Texture should be saucy, but still chunky.
