• 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.

PESTO

• 50 g or 2.5c basil, no stems
• 15 g or 4Tbsp parsley, no stems
• 15 g cilantro, stems OK
• 50 g or 1/2c pistachios, salted and roasted (sub pine nuts or almonds)
• 15 g or 1/4c red onion, rinsed and minced
• 115 g or 1/2c extra virgin olive oil
• 50 g or 1/2c aged parmesan, grated
• Zest of 1 lemon
• Juice of ½ lemon
• 3 g or 3/4tsp kosher salt