Pesto Stuffed Heirloom Tomato
Easy to make appetizer…
by Chef Ian Grove
Serves 1
Pesto:
1 Bunch Basil
½ Cup Pumpkin Seeds (Soaked)
¼ Cup Lemon Juice
2-3 Cloves Garlic
¼ Cup Extra Virgin Olive Oil
Puree all ingredients in food processor, mini food processor, hand blender, or blender.
Sauce:
4-6 Sundried tomatoes (Soaked)
2 TBS Goji Berries (Soaked)
1 TBS Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
Puree all ingredients in food processor, mini food processor, hand blender, or blender.
Tomato:
Scoop out seeds of 1 heirloom tomato. Place on teflex in dehydrator for 13 hours, or until tender. Arrange sauce on serving dish, place tomato on dish. Spoon pesto into the tomato and garnish with olives and basil leaf.
Glossary
Heirloom plant: also known as heirloom variety or heritage fruit/vegetable is an old cultivar that is still maintained by gardeners and farmers particularly in isolated or ethnic communities. These types of plants, vegetables, and fruits may have been grown during earlier periods in human history, but are not used in modern large-scale agriculture.
It is our duty as humans to preserve the seed variety of the planet as they will disappear and become extinct as many already have. Next time you eat a fruit or vegetable with seeds, challenge yourself and see if you can give life to the seeds again instead of just throwing out or composting.
