Cherry Tomato and Basil Dressing

Adapted from “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan (Ten Speed Press, 2013).
Cherry Tomato and Basil Dressing
Cherry Tomato and Basil Dressing

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pint cherry tomatoes, stemmed, each cut in half

  • 1/2

    cup extra-virgin olive oil

  • 2

    tablespoons chopped fresh basil leaves

  • 1/4

    cup pine nuts (may substitute walnuts)

  • 1

    teaspoon Dijon mustard

  • 1/4

    teaspoon fine sea salt, plus more to taste

Directions

e COMBINE the tomatoes, oil, basil, pine nuts, mustard and 1/4 teaspoon of salt in a blender; puree until creamy and smooth, stopping to scrape down the sides of the blender jar as needed. Taste, and add salt if needed. TRANSFER to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks. Per serving: 100 calories, 0 g protein, 1 g carbohydrates, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 55 mg sodium, 0 g dietary fiber, 0 g sugar. Yield: 12 servings (about 1 1/2 cups).

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