Arugula Pesto Toast with Pan Seared Smashed Yellow Tomatoes

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Just lunch on a Friday but a great idea for a snack or appetizer too! Or, use the pesto on pasta or pizza. This recipe makes about 2 cups so I am going to freeze the pesto for future use.

By the way, those are pan roasted smashed yellow tomatoes and crusty toasty homemade bread.

2 packed cups arugula
1/2 cup extra-virgin olive oil
1/2 cup filtered water
1/2 cup nut parmesan
1 tablespoon sweet white miso
1/3 cup pine nuts
The zest of a small lemon
1 clove of garlic
S and P, to taste

Place everything into the processor and let it go until it becomes like pesto. Enjoy!

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