Tomatoes with Mint Basil Pesto
What I made with the three things I managed not to kill in my garden.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings: 8 Servings
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- ½ cup extra virgin olive oil or more if desired
- 2 tablespoons freshly grated Parmesan
- Sliced tomatoes to serve
Place the mint, basil, garlic, lemon juice, salt and pepper in a blender or a food processor and process to blend, scraping down the sides. Drizzle in the olive it until it becomes a loose paste, adding as much as needed to get to the texture and concentration you like. Pulse in the Parmesan.
Drizzle and dollop over tomatoes. Consider putting the tomatoes on some amazing grilled or toasted bread.
Calories: 129kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 407IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg