A healthy, colourful dish that goes well with baked or steamed fish.
2 pints cherry tomatoes
Sea Salt, to taste
Black Pepper, to taste
- Pierce each cherry tomato with a knife to prevent tomato from bursting.
- Preheat a frying pan over medium-high heat.
- Add Pesto and cherry tomatoes, tossing to coat. Cook only until tomatoes are warmed through. Season to taste with Sea Salt and Pepper.
Per serving: Calories 240, Fat 22 g (Saturated 3 g, Trans 0 g), Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 14 g (Fibre 8 g, Sugars 3 g), Protein 3 g.