TOMATOES WITH PARSLEY PESTO
1 c. packed fresh parsley
1/4 c. snipped fresh chives
1 garlic clove
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
|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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