Here's a recipe that hearkens back to my phase 1 South Beach Diet days. It's a great addition to any meal and perfect if you have a vegetarian in the family. It's also a yummy late night snack. I know I'm weird but I eat cold pizza too.
Pesto recipe
1/2 cup of pignoli nuts
( light roasted to release the oils)
1/4 cup olive oil
2 hands full basil leaves-fresh
3 tbl parsley -fresh
3 tbl parmesan cheese
2 cloves garlic
Everyone goes into the blender or bullet and gets emulsified. You may need to add a few tablespoons of water if the mix gets too dry and sticks to the blender.
You should have a smooth and creamy spread. This can be used as a sandwich spread, added to pasta or added to potato salad as well used for this roasted tomato recipe.
Coat the inside a muffin tins with olive oil.
Place one , 2 " ish slice of tomato in each muffin cup. using a teaspoon drop and spread 1/2 teaspoon of pesto sauce.
Roast in a 450 oven for 20 min.
Serve hot or chilled. Either way, these little red gems are amazing.
With love and gratitude,
Michele
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