Sliced tomatoes with pesto dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Red wine vinegar |
| ¼ | cup | Fresh basil leaves |
| 1 | Clove garlic -- minced | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| ¼ | cup | Parmesan cheese -- grated |
| ⅓ | cup | Olive oil |
| 3 | larges | Tomatoes |
| Lettuce leaves | ||
| Black pepper | ||
| Pine nuts (optional) -- | ||
| Toasted | ||
Directions
1. In blender or food processor, combine vinegar, basil, garlic, salt, sugar, cheese, and oil. Whirl or process until smooth and well combined.
Let stand at room temperature for 1 to 2 hours to blend flavors. Stir well with a whisk or fork before using.
2. Core tomatoes (peel first, if you wish). Slice about ½ inch thick.
Arrange in a shallow bowl or on lettuce on individual plates. Grind pepper over tomatoes to taste.
3. Drizzle tomatoes evenly with pesto. Garnish with pine nuts, if you wish.
Recipe By : the California Culinary Academy From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (
File