Tricolor Tomato Salad With Lime Sour Cream And Pesto

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Washington Post


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Juice of 1 lime, plus the finely grated zest of half the lime (1 tablespoon juice plus 1/2 teaspon zest)

1/8 teaspoon cayenne pepper

1 cup low-fat sour cream

1/4 teaspoon salt, or to taste

About 8 Roma tomatoes, cored and chopped into chunks, then drained

8 ounces good-quality store-bought pesto (made with pine nuts and basil), at room temperature

3/4 cup pine nuts, toasted and chopped (see NOTE)

4 small sprigs basil, for garnish

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