| 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 <watson@rahul.Net> 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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