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Hasselback tomatoes with tomato pesto
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Ingredients
Directions
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Roast the pine nuts in a dry, hot frying pan.
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Mix the pine nuts, sundried to, olive oil and balsamic vinegar in a food processor into a pesto and season with salt and pepper.
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Cut the beef tomatoes at the top several times, but not completely. Insert a slice of mozzarella and a leaf of basil into each notch.
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Serve directly with the tomato pesto.
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Nutrition
450Calories
Sodium0% DV1.5g
Fat51% DV33g
Protein34% DV17g
Carbs6% DV19g
Fiber16% DV4g
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