Tomatoes with Pesto

In the summer I have a container garden on my back porch where I grow herbs and veggies, and my basil plant was getting so big I decided to try making some pesto.

This was actually my first time making pesto, and I will say that my food processor struggled a bit to do it. I think it just had a hard time with all the disparate ingredients. But after scraping down the sides a few times to get everything to actually blend up it turned out great, and unlike regular pesto which can be super high in calories, this one you can eat to your hearts content. So for lunch today I slathered some of the pesto on some big slices of tomato:

Then I topped those slices with a scoop of cooked lentils. (You will notice there is only three in the second photo because I ate one in between taking them.)

It was yummy! And could anything be more summery than fresh basil pesto on a tomato?

Here is the pesto recipe:


2 cups packed basil leaves
1/4 cup pine nuts (or other nut — I used almonds)
6 oz firm silken tofu
1 tablespoon lemon juice
1 tablespoon olive oil (optional — I felt it needed it)
salt and pepper to taste


  1. Put all ingredients in a food processor and puree. It may be helpful to soak the nuts first to make them blend up a bit better.

Serving Suggestion:

Top tomato slices with the pesto for a delicious snack. To make it a meal add a scoop of cooked lentils. Using canned lentils or other beans makes this meal come together in a snap!



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