Serves: 5
Total Calories: 258

2 tomatoes large, halved and seeded
1/2 cup basil fresh basil leaves, tightly packed, or 3 tablespoons dried leaves
5 cloves garlic peeled
1 tablespoon parsley chopped fresh
1/2 cup Parmesan cheese freshly grated
1/4 cup olive oil
1/4 cup vegetable oil

Place tomatoes, basil, garlic, and parsley in a food processor bowl or blender container. Cover and process or blend until smooth. Add cheese and process. While motor is still running, very slowly pour in oils until mixture thickens like a mayonnaise. Cover and refrigerate.



SUGGESTED USES FOR PESTO

* as a topping for hot cooked pasta, baked potatoes, grilled chicken, or omelets

* stir into mayonnaise and use as a sauce for steamed vegetables, fish, potato salad, or as a dip for vegetables

* stir into vegetable or bean soup, or cooked rice

* spread on sliced Italian bread, sprinkle with grated Parmesan cheese or shredded mozzarella, then broil until bubbly

Nutritional Facts:

Serves: 5
Total Calories: 258
Calories from Fat: 228

More Recipes from the Farmer's Market Cookbook:
Peach Salsa
Red Pesto