Bean Sprouts And Tomato Salad Topped With Pesto - cooking recipe

Ingredients

1 1/2 cups fresh basil leaves
3/4 cup olive oil
3 tablespoons white vinegar
2 cloves garlic, minced
3/4 cup parmesan cheese, grated
3/4 teaspoon salt
4 cups bean sprouts
2 large tomatoes, peeled and sliced round
4 -5 lettuce leaves, washed

Preparation

To prepare the Pesto, blend basil, oil, vinegar, garlic, salt and cheese in a blender or food processor until smooth.
Keep aside.
Line a salad plate with lettuce leaves.
Spread the bean sprouts over it.
Place the sliced tomatoes over the bean sprouts.
Spoon the Pesto over the salad.
Serve at once.