Prepare Pesto Spread:
Combine 3/4 cup tightly packed fresh basil leaves, 2 teaspoons crushed fresh rosemary or 3/4 teaspoon dried rosemary, crushed, 1/4 cup tightly packed Italian parsley and 2 quartered garlic cloves in food processor. Cover and process until blended. Add 1/3 cup French bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon lemon juice, 1/2 teaspoon salt, and dash pepper. With motor running, slowly pour in 1/3 cup light cream and 1/4 cup olive oil through feed tube. Process until blended. Pour into small bowl. Refrigerate, covered, 1 1/2 to 2 hours to blend flavors.
Cut 1/2-inch slice from top of tomato; zigzag edge. Scoop out pulp. Fill tomato with Pesto Spread; place in center of large serving platter. Arrange remaining ingredients around tomato. To serve, spread slices of bread or patatoes with Pesto Spread and top with sliced meat and vegetables.
I must confess that I just purchase Contadina's Pesto. It's just as yummy, but it's cheaper and easier.
I use the long, skinny french bread so that the slices are small and fit on the platter. We typically just pick and choose things from the tray and dip them in the pesto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (219g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 199 (59%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 60.6mg||19 %|
|Sodium 727.9mg||25 %|
|Potassium 339.3mg||9 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 21g|
|Protein 12.3g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 336
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