Grilled Tomatoes and Asparagus With Pesto Garnish |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Lots of flavor! This recipe was made for the RSC contest so that is why different ingredients are used like the soy and Ricotta. I myself would like my pesto Pesto better. And as for the 1/2 teaspoon light soy you don't even know it's there. But if you like go ahead and use salt or just skip it! For the pesto is strong and the veggies need nothing extra. Ingredients:
6 ripe plum tomatoes |
18 asparagus spears, rough ends removed |
1/4 cup olive oil |
1/2 teaspoon light soy sauce |
1 cup mixed packed cilantro (or combination) or 1 cup basil (or combination) or 1 cup parsley (or combination) or 1 cup mint (or combination) |
1/2 cup pecans, roasted chopped |
1/4 cup olive oil |
2 garlic cloves, mined |
1/4 teaspoon pepper |
salt |
1/3 cup ricotta cheese |
Directions:
1. Heat grill.
2. For pesto place all ingredients into a food processor pulse till smooth.
3. Keep cool.
4. Mix olive oil and soy place in storage bag.
5. Add tomatoes and asparagus.
6. Toss to cover then place on hot grill turning till just blistered.
7. Remove from grill.
8. Season with salt and pepper.
9. Cut tomatoes in half.
10. Arrange on plate with aparagus.
11. Topping with pesto.
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