Sliced Tomato with Pesto

Sliced Tomatoes with  Pesto
6-8 servings
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5 large peeled and cored tomatoes, cut into 1/2 inch thick slices
1 tablespoon lemon zest
1 cup chopped parsley
1/2 cup chopped green onions with tops
2 garlic cloves, crushed
1/2 cup olive oil
1 cup fresh basil leaves

Combine lemon zest, onions, parsley, garlic and basil in food processor.  With processor running gradually add olive oil and blend until smooth.  Add salt and pepper to taste.  Refrigerate for at least 8 hour (overnight is better).  Arrange tomato slice on serving plate and spoon pesto mixture over tomatoes.  Let set at room temperature for 30 minutes and serve.