Vegan Baked Pesto Tomatoes

Vegan Baked Pesto Tomatoes
•6 fresh organic tomatoes
“Nutty Pesto” Filling

•1 cup fresh basil leaves
•1 cup cilantro or flat leaf parsley
•½ cup pinenuts soaked for at least 4 hours (soaking is optional)
•½ cup cold pressed extra virgin olive oil
•6 cloves fresh garlic chopped finely
•3 Tbsp fresh lime juice or lemon juice – or more to taste
•1 Tbsp Lemon Rind
•cracked pepper and Celtic sea salt to taste
•1 Tbsp non GM soy lecithin

1.Put all pesto ingredients into a food processor until mixed well.
2.Add olive oil, sea salt and pepper to desired taste.
3.Scoop out the flesh of the tomatoes and fill with pesto mixture.
4.Drizzle with cold pressed extra virgin olive oil.
5.Bake in a slow oven for 40 minutes.
6.Garnish with chopped green onions, gomasio, and a drizzle of olive oil.
You could really adapt this recipe and scoop out lots of different vegetables such as peppers, mushrooms or eggplant. The sky is the limit.

I don’t know about you – but sticking my snout in the trough of pesto filled anything keeps the piggy in me happy every time!



Serving Size: makes 6

Number of Servings: 6

Recipe submitted by SparkPeople user EM060794.