Tomato-basil pesto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped unpeeled tomato |
| 1 | cup | Firmly packed fresh basil |
| ½ | cup | Firmly packed fresh flat-leaf parsley |
| 2 | teaspoons | Fresh thyme |
| ¼ | teaspoon | Salt |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Olive oil |
Directions
Position knife blade in food processor bowl, and add first 6 ingredients.
Process until smooth. With processor running, slowly add olive oil through food chute. Process mixture until well blended. Yield: 1 cup (serving size: 2-½ tablespoons).
Per serving: 49 Calories; 5g Fat (81% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 94mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 122 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.