Quick Pesto with Broiled Tomatoes
(from culinarysarah’s recipe box)
Broiled, vine-ripened tomatoes are a seasonal vehicle for fresh basil pesto. Serve warm or at room temperature.
Source: July/August 2011 Vegetarian Times
Serves 8 peopleIngredients
- Quick Pesto
- 3 cups basil leaves
- 2 cloves garlic, peeled
- 1/4 cup pine nuts
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- Broiled Tomatoes
- 4 medium tomatoes, cored and halved crosswise
- 5 tablespoons plus 1 teaspoon panko breadcrumbs
Directions
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To make Quick Pesto: Place basil and garlic in food processor and process until finely chopped.
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Add pine nuts and nutritional yeast and process 1 minute, or until pine nuts are finely chopped and mixture is paste-like.
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With motor running, add olive oil in a steady stream. Process 1 minute more or until smooth. Season with salt and pepper if desired.
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To make Broiled Tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet.
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Spread each tomato half with 2 teaspoons quick pesto and sprinkle with 2 teaspoons panko breadcrumbs.
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Broil 3 to 5 minutes or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.