Heirloom Tomatoes With Almond Basil Nut Cheese And Basil Pesto Recipe

Name: Heirloom Tomatoes With Almond Basil Nut Cheese And Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almonds soaked overnight; 2 tablespoons fresh basil leaves minced; 1 tablespoon lemon juice; 1 tablespoon white miso paste; 1/2 teaspoon nutritional yeast; 1/2 teaspoon salt to taste; 1/4 teaspoon black pepper to taste; 1 pound basil leaves only; 4 garlic cloves; 1/2 cup pine nuts toasted; 2 tablespoons white miso paste; 1 cup extra-virgin olive oil; 1 teaspoon salt to taste; 1 teaspoon black pepper coarse, to taste

Servings: persons

1 cup almonds soaked overnight
2 tablespoons fresh basil leaves minced
1 tablespoon lemon juice
1 tablespoon white miso paste
1/2 teaspoon nutritional yeast
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1 pound basil leaves only
4 garlic cloves
1/2 cup pine nuts toasted
2 tablespoons white miso paste
1 cup extra-virgin olive oil
1 teaspoon salt to taste
1 teaspoon black pepper coarse, to taste

1
Place all items in a food processor and process until the mixture takes on a paste-like texture but remains a bit coarse. Shape into whatever form you'd like. I used plastic wrap to form my nut cheese into a log so that I could slice it and place it nicely on my heirloom tomato slices.
2
Lightly toast pine nuts either in the oven or on the stovetop. Let cool. Mince garlic in a food processor. Add cooled pine nuts and pulse until paste-like texture. Add basil leaves, miso, half the salt and half the pepper. With the processor running, slowly pour in the EVOO. Process until you achieve a creamy consistency. This pesto becomes creamy because of the miso paste. Taste your pesto and determine if it needs more salt and/or pepper.Lightly toast pine nuts either in the oven or on the stovetop. Let cool. Mince garlic in a food processor. Add cooled pine nuts and pulse until paste-like texture. Add basil leaves, miso, half the salt and half the pepper. With the processor running, slowly pour in the EVOO. Process until you achieve a creamy con
3
Slice the tomatoes into 1/4 inch slices. Slice the almond basil cheese into approximately 1/4 inch slices. Place cheese on the tomato. Add a dollop of pesto.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup almonds soaked overnight, 2 tablespoons fresh basil leaves minced, 1 tablespoon lemon juice, 1 tablespoon white miso paste, and more.

Yes, Heirloom Tomatoes With Almond Basil Nut Cheese And Basil Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Heirloom Tomatoes With Almond Basil Nut Cheese And Basil Pesto

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