Ingredients

• 4 Heirloom tomatoes (medium to large)


• 4 ounces Sweet basil


• 2 C Olive oil


• 2 cloves Garlic


• 1 Lemon


• 2 T Water


• ½ teaspoon salt


• pepper, freshly ground


• 2 C Diced bread


• 1 Walla Walla onion


• 1 C Arugula

1. Wash tomatoes with water, core and slice thinly. Lightly season tomatoes with salt and freshly ground pepper.


2. To make the pesto place the basil, garlic, lemon juice and water in a blender and puree while adding the oil slowly. (This type of pesto will brown in a day or so. To make it last longer, blanch the basil in heavily salted boiling water for 10 seconds and chill in an ice water bath then proceed to puree.)


3. Grill or broil the diced bread, slice the onion thinly and toss the arugula, bread, and onions with half of the pesto and place on top of the tomatoes. Garnish the remaining area of the plate with the pesto and enjoy.

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