¼ to ½ cup Crushed Basil + Magical Pesto (recipe below)
¾ – 1 cup Magical Olive Oil
6 – 8 Cloves Fresh Peeled Garlic
1 cup Freshly Grated Parmesan Cheese
½ cup Toasted Pine Nuts or Walnuts
2 cups Fresh Basil Leaves
1 tablespoon Sea Salt
½ teaspoon Fresh Cracked Black Pepper
Oven Roasted Heirloom Tomato Soup
To prepare the tomatoes cut tomatoes in half across the equator place cut side up on a lined sheet pan sprinkle with a little salt and pepper drizzle with a little olive oil and roast in a 200° oven for 3 hours.
Turn the oven off and leave the tomatoes in the oven to oven melt overnight.
Add all the soup ingredients into the MB2e.
Secure the lid. Set the temperature to 160° and set the timer for 1 hour.
When the cycle is finished run for an additional 5-minute cycle with no heat.
Season the soup to taste and make sure you are happy with the desired consistency.
In the bowl of a food processor combine the basil garlic parmesan and the nuts. Process to mix this combination well.
With the motor running slowly drizzle in the Magical Olive Oil then follow it with the regular oil.
Season with salt and pepper mix well on pulse one more time or two or until combined well.
Store in an airtight container in the fridge with a layer of oil on top to keep it from oxidizing.
To plate the soup fill bowls with desired amount of soup and garnish each bowl with up to a tablespoon of pesto. Enjoy!
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