Tomato-basil pesto

Yield: 6 Servings

Measure 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 \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.

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