Quick Pesto with Broiled Tomatoes

Serves 8

30 minutes or fewer

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

Quick Pesto

• 3 cups basil leaves
• 2 cloves garlic, peeled
• ¼ cup pine nuts
• ¼ 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.

July/August 2011 Vegetarian Times