Quick Pesto with Broiled Tomatoes
Broiled, vine-ripened tomatoes are a seasonal vehicle for fresh basil pesto. Serve warm or at room temperature.
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Broiled, vine-ripened tomatoes are a seasonal vehicle for fresh basil pesto. Serve warm or at room temperature.
Ingredients
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 Tbs. plus 1 tsp. panko breadcrumbs
Preparation
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.
Nutrition Information
- Calories 84
- Carbohydrate Content 6 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 0.5 g
- Sodium Content 12 mg
- Sugar Content 2 g