Stuffed tomatoes with pistachio pesto from The New Persian Kitchen by Louisa Shafia

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Notes about this recipe

  • blepharisma on September 05, 2013

    I made this with feta, because I didn't have any chevre on hand. It was amazing.

  • pluralcow on June 11, 2013

    If you already have quinoa and beans cooked this makes for a quick weeknight meal. I might reduce the chevre a bit next time--otherwise I would make the recipe as written. It's a nice summer vegetarian dish that is light enough but still has plenty of protein.

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