A delicious side-dish combining two summertime garden
favorites – tomatoes and basil!
- 6 medium sized heirloom tomatoes
- 1 batch pesto (see recipe below)
- 1/4 cup whole wheat bread crumbs
Prepare pesto. Wash and cut tomatoes in half
horizontally and place cut side up in a 9″x13″ baking dish.
Place 1 Tbsp. pesto on each tomato half. Sprinkle pesto
with 2 tsp breadcrumbs. Place in oven under preheated broiler (450
F) for 5 minutes and then bake for an additional 5 minutes at 400.
Watch closely so breadcrumbs don’t burn. Serves 6.
- 2 cups fresh basil leaves (packed)
- ¼ cup parmesan cheese (grated)
- ½ cup olive oil
- 3 T pine nuts or walnuts
- 3 cloves garlic
Place ½ of the basil leaves, cheese, and nuts and oil in food
processor and mix until well chopped. Scrape down sides of
container. Add the other half of all ingredients and process until
pesto forms a thick, smooth paste. Basil pesto keeps in
refrigerator one week or freeze for 3 months.
Nut free version – Use coconut instead of nuts
Gluten free version – Use gluten-free breadcrumbs – Toast a piece of gluten-free bread.
Cool. Process in blender until crumbs.
Dairy free version – Use coconut instead of parmesan cheese. Add 1/4 tsp salt and 2 tsp lemon juice.