Inspired by a recipe at Cookie + Kate
I had about 90 mins to prepare for a party and since most of my friends there were not vegetarian, my food security was at stake too. I found a recipe using stuff I had on hand but had to tweak it to fit the time available to me. The original recipe called for white beans, which I had already sprouted but they still took a while to cook through. I used a can of chickpeas instead. It also called for much more parmesan than I was willing to defrost and part with (ang mahal kaya!) and I had much more basil than it needed (I resisted the temptation to throw it all in as I had done in my youth- experience is a great teacher). The result was very very good. My friends couldn't believe that I had put nothing on the tomatoes-- that the flavor was simply its soul. My mother loved it too. As did Cara. Aaaand 5-year old Andres who said he could've finished it all himself had he not been physically restrained.
- 1 can chickpeas, drained (you can use cooked white beans also)
- 1 cup lightly packed fresh basil
- 1/3 cup raw almonds (other nuts like walnuts, pili or pine nuts also possible)
- 1 clove garlic
- 1/4 cup olive oil
- 1 tablespoon lemon juice, more to taste
- 1/3 cup parmesan cheese. grated
- 2 cups ripe cherry tomatoes, sliced in halves
- Seasalt and black pepper to taste
- Wash and pat dry basil and cherry tomatoes. Slice as indicated.
- Preheat oven at 400F and roast sliced cherry tomatoes in a single layer (so as not to steam them instead). Maybe 20 mins?
- Blend everything else in a food processor, seasoning to taste. You may opt to include red pepper flakes.
- Serve with your choice of bread or crudites.
Get your regular supply of cherry tomatoes and other tasty and nutritious vegetables when you subscribe to our small tampipi. 2 kilos per week, it’s the perfect size for smaller households or those just starting their veggie journey.