This salad is a perfect quick side to almost any main course. This is a great salad to bring to a potluck, BBQ or just to eat on its own. This pesto recipe has both basil and cilantro which I think really mellows out the basil and makes its a well rounded option. One of my wedding clients gave me the idea and I wouldn’t make regular pesto again! Enjoy!
4 ears of roasted corn cut off the cob
1 heirloom tomato diced
1 cup packed basil leaves
1 cup packed cilantro leaves
1/4 cup pine nuts (pignoles)
1/2 cup pecorino romano cheese
2/3 cup olive oil
2 cloves garlic
salt & pepper to taste
In a food processor pulse garlic cloves until finely minced. Add basil, cilantro, olive oil and pine nuts. Pulse until smooth. Salt & pepper to taste.
In a separate bowl mix together the corn and heirloom tomato. Stir in pesto a tablespoon at a time until you’ve reached your desired consistency. If there is leftover pesto you can freeze it for another use. Enjoy!