Raw food recipe

Pesto stuffed tomatoes

All these herbs are really nutritious. This dish goes well with a light salad and olives.

Serves three. Keeps for three days when refrigerated in a sealed container.

100g pine nuts
6 medium tomatoes
30g basil
20g parsley
10 stalks of chives
2 sprigs of oregano
10ml olive oil
1/4 clove of garlic
Pinch of Himalayan pink salt

Cut the tomatoes in half and scoop out the seeds, keeping them in a cup. Blend all the other ingredients except the oil with a hand blender (there’s not enough to use a high-speed blender such as the VitaMix).

Add a dessertspoon of the tomato juice from the discarded seeds and the oil, and stir it all together (don’t blend the oil).

Stuff the tomatoes with the mixture and dehydrate for about an hour at 115°F/46°C before serving.

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