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Tomatoes with Parsley Pesto

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

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.
Nutrition Facts
4 wedges: 77 calories, 7g fat (1g saturated fat), 0 cholesterol, 9mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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