Uncategorized

{Tomatoes, purple basil and green basil from Alprilla Farm}

Heirloom tomatoes and peaches make strangely beautiful bedfellows, especially when paired with purple basil. A simple pesto – hold the nuts and cheese – lets the basil shine.

Ingredients

• 3-4 peaches, yielding to the touch but not overly ripe, peeled and cut into sections
• 2 extra large heirloom tomatoes (or 8-12 small tomatoes), cut into sections
• Several handfuls purple basil.  Leave the leaves whole or chiffonade them into strips.
• 3-4 cups green basil leaves
• 1 cup basil-infused olive oil, plus extra
• 1 tsp raw honey
• Salt
• 2-3 tbsp Red wine vinegar (or apple cider or champagne vinegar)

Directions

For the green pesto, fill your food processor loosely with basil leaves. Add 1 tsp of raw honey.  While processing, drizzle in about a 1/2 cup basil olive oil, until the mixture becomes a thick paste. Salt to taste.

For basil vinaigrette, whisk 2 tbsp of basil pesto with the remaining 1/2 cup basil olive oil, 2-3 tbsp red wine vinegar, and salt to taste.

Assemble salad on a large platter: alternate tomato and peach slices, putting a purple basil leaf between each.  If you’re serving this in a bowl, chiffonade the purple basil and toss to distribute it evenly. Top with basil vinaigrette.  Drizzle additional olive oil if you like.  Serve with extra pesto.

Serves 8-10.

Tagged as: peaches, raw, recipe, salad, tomatoes

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