Pesto on Tomatoes

1 1/2 c. soaked, blanched almonds (or soaked walnuts)
6-10 oz basil (to taste)
5-6 garlic cloves
1 tsp. salt
1/2 - 1 c. parsley (optional)
olive oil (to taste)

Blend nuts first, then blend everything but olive oil in food processor. Drizzle oil in until you get the consistency you want. Serve over slices of roma tomato. 

Makes about 2 cups.

- by Denise Thomas, adapted from The Joy of Cooking

*** Comment: Notice how differently it comes out each time it's made and by different people. This is a prime example of how varied our Raw meals can be!