Tomato with pesto

Yield: 4 Servings

Ingredients:

1 Clove Garlic
2 tb Pine Nuts
2/3 c Firmly Packed Basil Leaves
1/3 c Virgin Olive Oil
3 tb Parmesan Cheese; grated Salt Black Pepper
3 Tomatoes
1 tb Olive Oil

Instructions:

Using a blender or food processor finely chop garlic and pine nuts. Add basil and chop finely. With processor going add virgin olive oil in a slow steady stream. Mix in Parmesan cheese and season to taste with salt and black pepper. Slice tomatoes in 1/2" thick slices and drizzle with olive oil; season to taste with salt and black pepper. Top each tomato slice with 2 ts pesto and serve the remainder on the side. Per serving: 244 calories 3 g protein 5 g carbohydrate 25 g fat 4 g saturated fat 2 mg cholesterol 55 mg sodium 1 g fiber. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach CA