Tomato With Pesto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Clove: Garlic,
2 tbsp: Pine Nuts,
2/3 cup: Firmly Packed Basil Leaves,
1/3 cup: Virgin Olive Oil,
3 tbsp: Parmesan Cheese, grated
Salt,
Black Pepper,
3: Tomatoes,
1 tbsp: Olive Oil,
Directions:
Using a blender or food processor, finely chop garlic and pine nuts.
Add basil and chop finely. With processor going, add virgin olive oil
in a slow, steady stream. Mix in Parmesan cheese and season to taste
with salt and black pepper. Slice tomatoes in 1/2" thick slices and
drizzle with olive oil; season to taste with salt and black pepper.
Top each tomato slice with 2 ts pesto and serve the remainder on the
side.
Per serving: 244 calories, 3 g protein, 5 g carbohydrate, 25 g fat, 4
g saturated fat, 2 mg cholesterol, 55 mg sodium, 1 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Source from luhu.jp
Add basil and chop finely. With processor going, add virgin olive oil
in a slow, steady stream. Mix in Parmesan cheese and season to taste
with salt and black pepper. Slice tomatoes in 1/2" thick slices and
drizzle with olive oil; season to taste with salt and black pepper.
Top each tomato slice with 2 ts pesto and serve the remainder on the
side.
Per serving: 244 calories, 3 g protein, 5 g carbohydrate, 25 g fat, 4
g saturated fat, 2 mg cholesterol, 55 mg sodium, 1 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Source from luhu.jp