Tomato And Basil Pesto

Recipe Ingredients

3 teaspoons	15ml	Vine-ripened tomatoes (medium)
2 cups	474ml	Tightly-packed basil
1/2 cup	118ml	Tightly-packed italian
		Parsley
2		Minced garlic
2 teaspoons	10ml	Balsamic vinegar
2 teaspoons	10ml	Fresh lemon juice
		Salt - (to taste --
		Optional!)
		Freshly ground black
		Pepper - (to taste)

Recipe Instructions

* 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.

Source:
Judy Ridgway

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