Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Green Tomato Pesto


We prepared this pesto the baked it in the oven on sourdough toast topped with fresh grated Seco cheese from Dos Lunas and ground black pepper. Divine!

Green Tomato Pesto on toast with melted cheese.


  • 2 medium green tomatoes, quartered
  • 1/2 cup fresh basil, packed
  • 1 clove of garlic
  • 1/2 sweet onion
  • 2 tablespoons olive oil
  • Salt to taste


  1. Combine tomatoes, basil, garlic, onion, and olive oil in a blender and puree on high until smooth.
  2. Season with salt to taste.

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