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Cilantro Pesto and Roasted Tomato Crostini

INGREDIENTS:

  • 2 cups grape tomatoes, halved
  • ½ cup olive oil, divided
  • 1 tsp salt, divided
  • 2 cups cilantro
  • ½ cup sunflower seeds
  • 2 tbsp lime juice
  • 3 whole garlic cloves
  • Que Pasa Salted Tortilla Chips

 

DIRECTIONS:

Tomatoes:

  1. Toss tomatoes with 2 tbsp olive oil and 3/4 tsp salt.
  2. Roast, at 450°F on a parchment-lined tray, for 35 minutes or until caramelized.

Pesto:

  1. Place the cilantro, sunflower seeds, lime juice, garlic and remaining salt in a food processor.
  2. Pulse until finely chopped.
  3. With the motor running, slowly drizzle in the remaining oil until well combined. Adjust salt to taste.
  4. Place a spoonful of pesto on a tortilla chip; top with tomato.