Tomatoes with Parsley Pesto Recipe

Tomatoes with Parsley Pesto Recipe
Tomatoes with Parsley Pesto Recipe photo by Taste of Home
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Tomatoes with Parsley Pesto Recipe

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"You'll love the summery flavor of this pretty salad," relates Donna Hackman, Bedford, Virginia. "It's a snap to whip up the pesto in the blender, then pour it over ripe tomato wedges."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup packed fresh parsley
  • 1/4 cup minced chives
  • 1 garlic clove, peeled
  • 1/4 teaspoon salt
  • Dash pepper
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 3 medium tomatoes, cut into wedges

Directions

In a blender, combine the parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar.
Transfer to a large bowl; cover and refrigerate until serving. Just before serving, add tomatoes; toss to coat. Yield: 6 servings.
Originally published as Tomatoes with Parsley Pesto in Quick Cooking July/August 1998, p46

Nutritional Facts

2 tablespoons: 79 calories, 7g fat (0 saturated fat), 0 cholesterol, 12mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1 cup packed fresh parsley
  • 1/4 cup minced chives
  • 1 garlic clove, peeled
  • 1/4 teaspoon salt
  • Dash pepper
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 3 medium tomatoes, cut into wedges
  1. In a blender, combine the parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar.
  2. Transfer to a large bowl; cover and refrigerate until serving. Just before serving, add tomatoes; toss to coat. Yield: 6 servings.
Originally published as Tomatoes with Parsley Pesto in Quick Cooking July/August 1998, p46

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