RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6151
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| Recipe Name: |
Green Tomato Pesto - Copy - Copy |
| Source: |
The Atlanta Journal-Constitution, Atlanta, GA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Tablespoons oil, olive divided
0.25 Cup basil, fresh packed
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Directions:
Heat 2 tablespoons oil in a large skillet over medium-high heat and add chopped tomato. Cook, stirring occasionally, until tomato just begins to brown - about 2 minutes.
Lower heat to medium and continue cooking, stirring frequently, until tomatoes are very soft and excess juices have evaporated - about 10 minutes.
Add crushed garlic and stir until soft and fragrant - about 1 minute. Transfer contents to a food processor along with the remaining oil, pine nuts, cheese, basil, salt and pepper. Blend until uniform and adjust seasonings. |
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| Nutrition per Serving: |
| Calories: |
229 |
Total Carbs: |
4.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
13.0 |
Fat: |
20.1 |
Protein: |
7.53 |
| Fiber: |
0.73 |
Sodium: |
297.38 |
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