Tomatoes with Parsley Pesto

Yields1 Serving

1 cup packed fresh parsley

1 garlic clove

1/4 teaspoon salt

Dash pepper

3 tablespoons olive oil

2 tablespoons red wine vinegar

3 medium tomatoes, cut into wedges

In a blender or food processor, combine parsley, garlic, salt and pepper. 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.

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Tomatoes with Parsley Pesto