Editors' Pick
Grilled Tomatoes and Asparagus With Pesto Garnish
photo by Rita1652
- Ready In:
- 21mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 ripe plum tomatoes
- 18 asparagus spears, rough ends removed
- 1⁄4 cup olive oil
- 1⁄2 teaspoon light soy sauce
-
Pesto
- 1 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
- Heat grill.
- For pesto place all ingredients into a food processor pulse till smooth.
- Keep cool.
- Mix olive oil and soy place in storage bag.
- Add tomatoes and asparagus.
- Toss to cover then place on hot grill turning till just blistered.
- Remove from grill.
- Season with salt and pepper.
- Cut tomatoes in half.
- Arrange on plate with aparagus.
- Topping with pesto.
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Reviews
-
This recipe had many good things about it, but Im not sure that I enjoyed the mixture of it. The pesto is very good, but I didnt really like it mixed with the tomato and asparagus with the soy sauce. I felt like it was missing something, and maybe I wouldnt have used the soy sauce. Maybe I'll add some pasta to this next time...and leave out the soy sauce.
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I really enjoyed the pesto in this recipe. I used fresh basil and spearmint and these combined well. It went well with the tomatoes but not quite so well with the asparagus, overwhelming the taste of the asparagus a little. Despite this, it is still an enjoyable dish and it certainly looks pretty on the plate. Very quick and easy to make as well, so it would be worth doing at a BBQ.
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I used a mixture of basil and parsley for the pesto, and these turned out great! Even the "pesto hater" in the house agreed that serving the grilled veggies with this pesto was a "good idea". I do not have a food processor (yet), but the blender on high speed worked just fine for blending the ingredients for the pesto.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey