Category: Vegetables

2 tbsp Red wine vinegar

1/4 cup Fresh basil leaves

1 Clove garlic -- minced

1/4 tsp Salt

1/4 tsp Sugar

1/4 cup Parmesan cheese -- grated

1/3 cup Olive oil

3 large Tomatoes

Lettuce leaves

Black pepper

Pine nuts (optional) --

Toasted

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