Tower of Pisa Pesto Salad Recipe



2 Florida grapefruit
1 cup fresh basil leaves
½ cup
Florida grapefruit juice
1 teaspoon olive oil
½ clove garlic
1/8 teaspoon salt
1 medium size red bell pepper cut in julienne
Curley leaf lettuce
4 teaspoons toasted pine nuts


Cut each grapefruit in half. Remove sections and place in a bowl. Remove all membrane from grapefruit shells; turn shells upside down to drain.                         In blender container, combine basil leaves, grapefruit juice, oil, garlic and salt; process until smooth. Pour over grapefruit; toss to coat. Stir in red pepper. Cover and chill until serving time. To serve, line grapefruit shells with lettuce leaves. Spoon grapefruit mixture into shells; sprinkle each serving with toasted pine nuts.
Yield:  4 servings

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