Tomato and basil pesto

2 servings

Ingredients

Quantity Ingredient
3 mediums Vine-ripened tomatoes
2 cups Tightly-packed basil
½ cup Tightly-packed Italian parsley
2 Cloves minced garlic
2 teaspoons Balsamic vinegar
2 teaspoons Fresh lemon juice salt (to taste -- optional!) freshly ground black pepper (to taste)

Directions

* Core the tomatoes and cut in half. Grill over very hot coals for only a few minutes to take some of the colour and flavour. (Use oven broiler if you don't have access to hot coals.) Remove from the grill and set aside to cool.

* Place basil, parsley, and garlic in a food processor. Process until smooth. Add the tomato, vinegar, and lemon juice and process. Season with the salt and pepper to taste. (I always leave out the salt and go heavy on the black pepper)

Tastes wonderful on homemade gnocchi or al dente whole wheat pasta.

Freeze excess in ice-cube trays, transferring to a ziplock bag once frozen.

Posted to Fatfree Digest, Jan. 7, 1994/MM by DEEANNE

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