Fresh Pesto And Tomato Salad Recipes
PESTO TOMATO-CUCUMBER SALAD
My sister and I created this fresh salad at one of our "recipe nights" and it's been a hit at every party since! Try red pepper flakes for a little kick if you'd like, or add Greek pepperoncini. -Jennifer Freier, Algonquin, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Whisk salad dressing, pesto, salt and pepper. Toss with tomatoes, cucumbers and onion. Refrigerate, covered, at least 30 minutes.
Nutrition Facts : Calories 82 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
FRESH PESTO AND TOMATO SALAD
Sometimes simple and fresh is best! That is for sure the face with this recipe that I put together while creating recipes for my vegetarian food blog - http://weekendcarnivore.com . For the pesto, I used Kittencal's recipe #144195 which really is great stuff! This is enough for one but can be very easily multiplied.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Lay the tomato slices out on a plate with the ends just overlapping.
- Drizzle the fresh pesto liberally over the tomato slices.
- Scatter with your toasted pine nuts and enjoy.
Nutrition Facts : Calories 31.6, Fat 1.2, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 5, Fiber 1.5, Sugar 3.3, Protein 1.3
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