Stuffed tomatoes with hemp & almond pesto recipe


  • Yield: 4 tomatoes
  • Total Time: 55 Minutes


For the Pesto Rice
  • 160 g brown rice
  • ½ bunch parsley
  • ½ bunch basil
  • 4 tbsp hemp seeds
  • 2 tbsp almonds
  • 8 tbsp olive oil
  • 1 tsp salt
  • 4 beef tomatoes
  • 1 ball vegan mozzarella
  • 2 tbsp olive oil
How to Make It
  1. Bring the rice to the boil in 240 ml water and steam over a low heat with the lid closed for 40 minutes.
  2. For the pesto, combine all the ingredients in a blender and finely purée them. Mix the pesto with the rice.
  3. Carefully scoop out the contents of the tomatoes and fill them with the pesto rice. Cover with a few slices of vegan mozzarella and drizzle with olive oil.
  4. Put the tomatoes on a barbecue tray or in a cast-iron frying pan over indirect heat and cook with the lid closed for 20 minutes.

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