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RECIPE: Tomatoes with Parsley Pesto

Posted by
Healthy Eatin' Recipes...
( on
Thu, Feb 15, 01 at 21:57


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 calories…12 mg sodium…0 cholesterol …4 gm carbohydrate…1 gm protein…7 gm fat ++++ Exchanges: 1 fat…1 vegetable

Follow-Up Postings:

RE: RECIPE: Tomatoes with Parsley Pesto

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!

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