As winter decides to throw one last winter storm our way, I’ve realized how much I’ve missed the summer. This tomato and parsley salad brought a little taste of summer back into our house. Best of all, I was able to use a lot of the parsley my Aerogarden has been producing. In fact, the parsley was overtaking all the other herbs that were growing. This was a great way to get rid of a lot of it!
I based this recipe on one that was posted on iVillage’s GardenWeb.
Tomatoes with Parsley Pesto
1/2 c. packed fresh flat leaf parsley
1/2 cup packed fresh curly leaf parsley
1 garlic clove
3 T. olive oil
2 T. apple cider vinegar
Campari or cherry tomatoes cut into wedges
In a blender or food processor, combine the first four ingredients.
Cover and process until finely chopped.
Add oil and vinegar; mix well. Transfer to a bowl, cover and refrigerate.
When ready to serve, add tomatoes and gently toss to coat.