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Tomatoes with Parsley Pesto

By: Donna Hackman

"'You'll love the summery flavor of this pretty salad,' relates Donna Hackman, Huddleston, Virginia. 'It's a snap to whip up the pesto in the blender, then pour it over ripe tomato wedges.'"

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup packed fresh parsley
1/4 cup snipped fresh chives
1 garlic clove
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 or food processor, combine parsley, chives, garlic, salt and pepper. Cover and process until finely chopped. Add oil and vinegar; mix well. Transfer to a bowl; cover and refrigerate. When ready to serve, add tomatoes and gently toss to coat.

Footnotes

Nutritional Analysis: One 2-tablespoon serving of pesto (prepared without salt) equals 79 calories, 12 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein, 7 gm fat. Diabetic Exchanges: 1 fat, 1 vegetable.