| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | California | Vegetables | 6 | Servings |
INGREDIENTS
| 2 | tb | Red wine vinegar |
| 1/4 | c | Fresh basil leaves |
| 1 | Clove garlic — minced | |
| 1/4 | ts | Salt |
| 1/4 | ts | Sugar |
| 1/4 | c | Parmesan cheese — grated |
| 1/3 | c | Olive oil |
| 3 | lg | Tomatoes |
| Lettuce leaves | ||
| Black pepper | ||
| Pine nuts (optional) — | ||
| Toasted |
INSTRUCTIONS
1. In blender or food processor, combine vinegar, basil, garlic, salt, sugar, cheese, and oil. Whirl or process until smooth and well combined. Let stand at room temperature for 1 to 2 hours to blend flavors. Stir well with a whisk or fork before using. 2. Core tomatoes (peel first, if you wish). Slice about 1/2 inch thick. Arrange in a shallow bowl or on lettuce on individual plates. Grind pepper over tomatoes to taste. 3. Drizzle tomatoes evenly with pesto. Garnish with pine nuts, if you wish. Recipe By : the California Culinary Academy From: Gary Watson <[email protected]> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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