Vegetarian

Vegan Tomato-Basil Pesto takes several minutes to prepare.

Vegan Tomato-Basil Pesto takes several minutes to cook.

Vegan Tomato-Basil Pesto makes 6 servings.

The ingredients for Vegan Tomato-Basil Pesto are:

Makes about 1.5 cups ... serves 6 (freezes very well)

3 medium vine-ripened tomatoes
2 cups tightly-packed basil
1/2 cup tightly-packed Italian parsley
2 cloves minced garlic
2 tsp balsamic vinegar
2 tsp fresh lemon juice
salt (to taste -- optional!)
freshly ground black pepper (to taste)

Here is how you make Vegan Tomato-Basil Pesto:

* Core the tomatoes and cut in half. Grill over very hot coals for only a few minutes to take some of the colour and flavour. (Use oven broiler if you don't have access to hot coals.) Remove from the grill and set aside to cool. * Place basil, parsley, and garlic in a food processor. Process until smooth. Add the tomato, vinegar, and lemon juice and process. Season with the salt and pepper to taste. (I always leave out the salt and go heavy on the black pepper) Tastes wonderful on homemade gnocchi or al dente whole wheat pasta. Freeze excess in ice-cube trays, transferring to a ziplock bag once frozen.Number of Servings: 6Recipe submitted by SparkPeople user KASHIPRINCESS.

The nutritional information for Vegan Tomato-Basil Pesto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 20.7

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 10.3 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.4 g
• Protein: 1.0 g

The dietary needs meet for Vegan Tomato-Basil Pesto is Vegan