Instructions: Soak tomatoes in boiling water and drain well. In a food processor, puree the tomatoes, oil, crumbs and garlic until smooth. In a small skillet over low heat low heat, toast the pine nuts for 2 minutes, stirring. Add to the tomato mixture and process until smooth. Spread the pesto on the endive spears. Garnish with parsley, basil, or cilantro if desired.

Description: "This colorful pesto makes a striking presentation and contains a healthy amount of garlic."

NOTES : According to the magazine: 81 cal, 2.2 g fat (22%), 1.4 g fiber. Kristin note: MC comes up with higher numbers. I think Id use nonfat saltines and reduce the oil. Add a bit of nonfat chicken broth if the mixture seems dry. This sounds like it would be good on homemade pizza too.

The original recipe called for 1 tbsp olive oil. I reduced it to bring the

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.