RECIPE: Tomatoes with Parsley Pesto

Healthy Eatin' Recipes...February 15, 2001


Diabetic Exchanges

Serves: 6

1 c. packed fresh parsley

1/4 c. snipped fresh chives

1 garlic clove

Dash pepper

3 T. olive or vegetable oil

2 T. cider or red wine vinegar

3 medium tomatoes, cut into wedges

In a blender or food processor, combine the first 4 ingredients. Cover and process until finely chopped. Add oil and vinegar; mix well. Transfer to a bowl, cover and refrigerate/ When ready to serve, add tomatoes and gently toss to coat.

Nutritional Analysis: One 2-Tablespoon serving of pesto equals: 79 caloriesÂ12 mg sodiumÂ0 cholesterol Â4 gm carbohydrateÂ1 gm proteinÂ7 gm fat ++++ Exchanges: 1 fatÂ1 vegetable

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I'll substitute the parsley for fresh basil. I have about five pounds of basil which I had to harvest yesterday as the buds were starting to show.

If you have any other recipes for basil in large quanities I would very much employ your talents!

    Bookmark   May 4, 2004 at 5:55PM
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