Quick Pesto with Broiled Tomatoes

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Broiled, vine-ripened tomatoes are a seasonal vehicle for fresh basil pesto. Serve warm or at room temperature.

  • servingServings

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

  • Serving Size: Serves 8
  • Calories: 84
  • Carbohydrate Content: 6 g
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Sodium Content: 12 mg
  • Sugar Content: 2 g