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

fresh pea and lime hummus

• 
  3 cups fresh or frozen peas
• 1/4 cup peanut butter or tahini
• 2-3 teaspoons adobo sauce (optional)
• 1-2 tablespoons of a good quality olive oil
• 1/2-1 teaspoon salt
• 1 small garlic clove
• 1/2 teaspoon lime zest
• Juice of one lime
• A large pinch or two of ground cumin
• A tiny pinch of paprika
• Fresh peas and olive oil to garnish

-Jen Johnson

coconut kale ice cream

2 cups almond or whole milk
1 cup coconut cream or whole cream
1 cup kale leaves, packed (juiced or not)
1 large banana, frozen
1/2 cup agave nectar or soaked dates
1/2 cup coconut oil (add first)
1 1/2 teaspoon vanilla extract

blend all ingredients until smooth. freeze in an ice cream maker or put in the freezer in a shallow dish, mixing after 30 min and then every 15 min after that until set.

-Jen Johnson