Tomato Salad with Pecan Pesto

pecan pesto

This Tomato Salad with Pecan Pesto is a delicious, no-cook way to experience summer’s best flavors. 

Tomato Salad with Pecan Pesto
Yields: 6 servings
  • 5 heirloom tomatoes, sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • Juice of 2 limes
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • Pecan Pesto (recipe follows)
  1. In a large bowl, toss together tomatoes, onion, parsley, oil, lime juice, oregano, salt, and pepper. Serve with Pecan Pesto.

Pecan Pesto
Yields: 6 to 8 ounces
  • 2 cloves garlic
  • 1½ cups loosely packed fresh basil
  • ⅓ cup pecans
  • ¼ cup freshly grated Parmesan cheese
  • Juice of 1 lemon
  • ¼ teaspoon kosher salt
  • Ground black pepper, to taste
  • ¼ to ⅓ cup extra-virgin olive oil
  1. In the work bowl of a food processor, place garlic; pulse for a few seconds until minced. Add basil, and pulse until finely chopped, stopping to scrape sides of bowl as needed. Add pecans, cheese, lemon juice, salt, and pepper; pulse until combined.
  2. With processor running, add oil in a slow, steady stream, stopping to scrape sides of bowl as needed. Continue adding oil, 1 tablespoon at a time, until desired consistency is reached. (The more oil you add, the thinner the consistency will be.) Cover and refrigerate for up to 1 week.



Please enter your comment!
Please enter your name here

Rate this recipe: