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Quick Pesto with Broiled Tomatoes


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 tbl. 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 teaspoons Quick Pesto, and sprinkle with 2 teaspoons panko breadcrumbs. Broil 3 to 5 minutes, or until breadcrumbs are browned and pesto is bubbly. Serve as a side dish.

Adapted from Vegetarian Times

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