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.