Ingredients for 1 servings:
1. 1 cup fresh basil leaf, well packed
2. 1 cup chopped tomato
3. 1 clove garlic, minced
4. 1 tablespoon toasted pine nuts
5. 1/2 teaspoon salt, to taste

Directions:
1. To toast pine nuts, spread them on an un-oiled baking sheet and bake in oven at 350 for about 3 to 5 minutes until just slightly deepened in color.
2. Rinse and drain fresh basil leaves.
3. In a blender or food processor, combine basil, tomatoes, garlic, pine nuts and salt, and puree until smooth.
4. Have a rubber spatula handy to scrap down the sides of the blender as you process.
5. Because there is no oil in this recipe, it takes a bit more coaxing to get the mixture smooth.
6. Pesto is great served immediately, but can be refrigerated for 3-4 days.

Enjoy your meal!