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  • Writer's pictureAVA KING

Farmer's Market Heirloom Tomato and Corn Panzanella with pesto



Handful of pistachios, pine nuts, and almonds

3 garlic cloves

3 cups basil

1 cup parsley

juice of 1 lemon

1 tbsp water

1/2 cup parmesan cheese

1 tbsp capers, drained

pinch of kosher salt

2 tsp pepper

1/2 cup olive oil, more or less depending on the consistency you want it


01) Lightly toast the nuts over medium heat for about 2-3 mins.

02) Add the nuts and garlic cloves to a food processor. Pulse til it is combine and crumbly.

03) Add the remaining ingredients and slowly pour the olive oil in while you pulse everything together.


4 to 5 heirloom tomatoes

1 half red onion

sourdough bread

4 tbsp olive oil

2 tbsp cup melfor vinegar (find it on amazon)

1 tbsp balsamic vinegar

salt and pepper to taste

1 ear of corn

01) Cut up your sourdough bread into cubes, drizzle with a little olive oil. Bake at 350 F for 10 mins.

02) Bring your corn to a boil in a pot for about 10-12 mins.

03) Cut your tomatoes in quarters and thinly slice your red onion.

04) Cut the kernels off the cob and all the ingredients into a bowl.

05) Add the olive oil, melfor, salt, pepper, and balsamic. Mix to combine

06) Serve with the pesto on top

*Can be made ahead of time. Add the pesto on top right before serving.


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