Yield: 6 Servings
|1 cup||Chopped unpeeled tomato|
|1 cup||Firmly packed fresh basil|
|½ cup||Firmly packed fresh flat-leaf parsley|
|2 teaspoons||Fresh thyme|
|1 \N||Clove garlic, minced|
|2 tablespoons||Olive oil|
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.