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27-3 Dream Homes Issue
Entertaining the Bakersfield Way
A movie night snack you can prepare in advance, so you don’t have to miss any of the movie. Even so, schedule an “intermission” to give people a chance to refill on goodies or take a bathroom break.
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Food & Wine Recipes Main Course Heirloom Tomato Salad with Cilantro Pesto
Heirloom Tomato Salad with Cilantro Pesto
Description
27-4 Corporate Relocation Issue
Quick Bites
It’s not often that we declare someone’s pesto the “best-o,” but, in this case, it’s warranted.
When we asked Executive Chef Ben Cude from the Bakersfield Marriott at the Convention Center to cook something special up just for our readers that would be fresh, local, and elegant, he did not disappoint. Instead of traditional basil pesto, he prepared a cilantro pesto that has our mouths watering. He also didn’t skimp on the fresh flavor!
But don’t take our word for it...try it yourself.
Ingredients
Salad
- 2 heirloom tomatoes, thickly sliced
- 3 oz. buratta cheese, thickly sliced
- SaltCracked Pepper
Pesto
- 1 bunch of cilantro, stems removed
- 1/2 bunch parsley, stems removed
- 2 cloves of garlic, minced
- 1 small shallot, minced
- Zest of one lemon
- Juice of one lemon
- 2 tbsp. pepitas (pumpkin seeds)
- 2 tbsp. shredded manchego cheese
- 1/2 cup olive oil
- Salt to taste
Methods/steps
- Use a blender or food processor to blend all ingredients for pesto until combined.
- Adjust consistency with water.
- After pesto is prepared, arrange the tomatoes and buratta cheese on a plate, alternating cheese and tomato.
- Sprinkle with salt and cracked pepper to taste.
- Then, simply drizzle the pesto over the top of your dish. Yum-mo!