- 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
- 1/4 cup toasted pine nuts
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, coarsely chopped
- 2 tablespoons fresh parsley leaves
- 1 teaspoon olive oil
- 1 dash salt
- Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.
08/21/2019
recipepes.com
red pesto gazpacho, recipe
PT15M
PT1H
5
455 calories