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tomato-basil-pesto recipe

Date:    Thu, 06 Jan 94 09:03:06 EST
 From:    Sean Culhane (culhane@vis.toronto.edu)
 Here's my modified version of Bradley Ogden's "Tomato and Basil Pesto"
 on page 310-311 of Ornish's _Eat_More,_Weight_Less_.
   Tomato and Basil Pesto
   Makes about 1.5 cups ... serves 6 (freezes very well)
    3 medium vine-ripened tomatoes
    2 cups tightly-packed basil
  1/2 cup tightly-packed Italian parsley
    2 cloves minced garlic
    2 tsp balsamic vinegar
    2 tsp fresh lemon juice
      salt (to taste -- optional!)
      freshly ground black pepper (to taste)
 * Core the tomatoes and cut in half.  Grill over very hot coals for only
   a few minutes to take some of the colour and flavour.  (Use oven broiler
   if you don't have access to hot coals.)  Remove from the grill and set
   aside to cool.
 * Place basil, parsley, and garlic in a food processor.  Process until
   smooth.  Add the tomato, vinegar, and lemon juice and process.  Season
   with the salt and pepper to taste.  (I always leave out the salt and go
   heavy on the black pepper)  
 Tastes wonderful on homemade gnocchi or al dente whole wheat pasta.
 Freeze excess in ice-cube trays, transferring to a ziplock bag once frozen.
 kwvegan vegan