Grilled Pesto Tomatoes! An amazing side dish or appetizer that couldn’t be simpler, featuring a dairy free basil pesto that comes together in 15 minutes or less!
Ingredients
4 medium sized tomatoes, each cut into 8 slices
2 cups basil, washed & stems removed
2 cloves garlic, peeled
2 tablespoons pine nuts
½ cup olive oil
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon red pepper flakes
Instructions
Make pesto by adding basil to a food processor or blender, then add 2 cloves garlic, 2 tablespoons pine nuts, ½ cup olive oil, 1 teaspoon salt, ½ teaspoon pepper, and ¼ teaspoon red pepper flakes. Pulse/blend until incorporated. Set aside.
Turn on your grill to medium/high heat, or a grill pan to medium/high heat. You want it to get screaming hot almost to the point where it starts to smoke. In the meantime, prepare tomatoes by coring and slicing each into 8 even slices. Salt and pepper each tomato.
If using a grill, drizzle the tomatoes with a little olive oil and then place on the grill. If using a grill pan, drizzle the pan with a little olive oil and place tomatoes in the pan, being sure not to crowd them. Grill for 30 sec-1 min per side, then remove.
Spoon a little pesto over each tomato and enjoy!
NOTE: Freeze any leftover pesto in ice cube trays and keep in freezer for up to 2 months. You can also make the pesto ahead of time and store in the fridge until you’re ready to use (1-2 days max).
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/grilled-pesto-tomatoes/