Low Fat Basil Tomato Pesto - cooking recipe

Ingredients

1 cup fresh basil leaf, well packed
1 cup chopped tomato
1 clove garlic, minced
1 tablespoon toasted pine nuts
1/2 teaspoon salt, to taste

Preparation

To toast pine nuts, spread them on an un-oiled baking sheet and bake in oven at 350 for about 3 to 5 minutes until just slightly deepened in color.
Rinse and drain fresh basil leaves.
In a blender or food processor, combine basil, tomatoes, garlic, pine nuts and salt, and puree until smooth.
Have a rubber spatula handy to scrap down the sides of the blender as you process.
Because there is no oil in this recipe, it takes a bit more coaxing to get the mixture smooth.
Pesto is great served immediately, but can be refrigerated for 3-4 days.