Sliced Tomatoes With Pesto Dressing

Recipe from the California Culinary Acadamy
Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes.

Ingredients:

2 Tblsp Red Wine Vinegar

1/4 cup lightly packed Fresh Basil Leaves or 1 Tblsp dried Basil and 3 tblsp chopped Parsley

1 clove Garlic, minced or pressed

1/4 tsp each of Salt and Sugar

1/4 tsp grated Parmesan Cheese

1/3 cup Braggs Olive Oil or Salad Oil

3 large or 5 to 6 medium Tomatoes

Lettuce leaves

Ground Pepper

Toasted Pine Nuts (optional)

In a 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.

Core tomatoes (peel first, if you wish). Slice about 1/2 inch thick. Arrange in a shallow lettuce-lined serving bowl or on lettuce on individual plates. Grind pepper over tomatoes to taste.

Drizzle tomatoes evenly with pesto. Garnish with pine nuts, if you wish.

Serves 4 to 6.