I know, I know, I'm lucky to have a couple of baby tomatoes peeping out from underneath the blossoms on my plants, so this is early--I started this post last fall, making Fresh Tomato Pesto with all of the late season tomatoes I could get from our CSA and the garden.
This recipe is great with cherry, grape, slicing tomatoes or yellow, red, orange, or even purple skins. It's delicious using basil, parsley, or arugula. It's wonderful with almonds, cashews, pistachios or macadamia nuts.
In short, pretty much anything you got.
You can find the recipe here