Serves 8
30 minutes or fewer
Quick Pesto
3 cups basil leaves2 cloves garlic, peeled¼ cup pine nuts¼ cup nutritional yeast
½ cup olive oil
Broiled Tomatoes
4 medium tomatoes, cored and halved crosswise
5 Tbs. plus 1 tsp. panko breadcrumbs
1. To make Quick Pesto: Place basil and garlic in food processor, and process until finely chopped. Add pine nuts and nutritional yeast, and process 1 minute, or until pine nuts are finely chopped and mixture is paste-like. With motor running, add olive oil in steady stream. Process 1 minute more, or until smooth. Season with salt and pepper, if desired.
2. To make Broiled Tomatoes: Preheat oven to broil. Place tomatoes cut-side up on baking sheet. Spread each tomato half with 2 tsp. Quick Pesto, and sprinkle with 2 tsp. panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.
Vegetarian Times
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This recipe was most recently featured in
Boston Organics Newsletter No. 20 of 2012.