Tomato & Pumpkin Pesto Toasts

More than anything else, heirloom tomatoes scream summer. Will go ahead and give you a resounding NOPE in response to that question. These Tomato & Pumpkin Seed Pesto Toasts are the ideal marriage of summer flavors—just add a little basil!

Ingredients

For the Roasted Tomatoes

1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and black pepper to taste

For the Pumpkin Seed Pesto

1/2 cup roasted pumpkin seeds (pepitas)
2 cloves garlic, minced
1 cup fresh basil leaves
1/4 cup nutritional yeast
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Salt and black pepper to taste
Water (as needed to achieve desired consistency)

For the Toasts

4 slices of whole-grain bread (check for gluten-free options if needed)

Instructions

Roast the Tomatoes

Preheat your oven to 375°F (190°C).
Toss the halved cherry tomatoes with olive oil, salt, and black pepper on a baking sheet.
Roast in the preheated oven for 20-25 minutes or until the tomatoes are softened and slightly caramelized. Remove from the oven and set aside.

Make the Pumpkin Seed Pesto

In a food processor, combine the roasted pumpkin seeds, minced garlic, fresh basil leaves, nutritional yeast, lemon juice, and a pinch of salt and black pepper.
Pulse until the mixture is well combined and starts to resemble a coarse paste.
With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. You may need to add a bit of water if it’s too thick.

Assemble the Toasts