Parsley Pesto

See in the recipe the many uses for this pesto. You may freeze it in an ice cube tray for handy use later on. Also a great add on to mayo or yogurt to give a sandwich pizzazz

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 1⁄2 large tomatoes, roughly chopped
• 1  tablespoon extra virgin olive oil
• 2  cups  packed fresh parsley
• 2  cloves garlic, minced
• 1  teaspoon salt

Directions

1. Combine the tomatoes and oil in a blender or food processor and puree briefly.
2. Add the parsley, garlic, and salt and continue to blend, stopping to scrape down the sides with a rubber spatula if necessary, until smooth and thick*Serve as a spread on crisp toasted rounds of bread to float on top of a soup.
3. Also may be served with sliced tomatoes and fresh mozzarella or with steamed vegies.