Cherry Tomatoes With Pesto (Gluten-Free)

READY IN: 30mins
Recipe by Jubes

Great finger food- a Rick Grant recipe. Posting some gluten-free finger food and appetizer recipes. A great item for barbecues or as a nibblie with drinks. Kids love these too. A no cook recipe

Top Review by Chef Buggsy Mate

Made this as a side to go along with skillet blackened beef with onions and potatoes. It was truly delicious and received no complaints (a big plus). Since I could not find the cheese mentioned we added a few shreds of mozzarella and fresh grated Parmesan. I also had a little bit of chopped olives left over from a previous recipe, so I added a pinch of chopped olives to some of the tomatoes as well. Will definitely be making this recipe again. Made and reviewed for the 44th AUS/NZ Recipe Swap.

Ingredients Nutrition


  1. Wash and dry the tomatoes.
  2. Using a sharp knife, cut the top of each tomato and scoop out the seeds with a small spoon or melon baller, discard the pulp.
  3. Put the tomatoes aside on a plate until the pesto is ready.
  4. To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.
  5. Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.
  6. Fill a piping bag with the pesto mixture. Using a round nozzle, pipe the pesto into the tomato cups.
  7. Chill the tomatoes for about an hour before serving.
  8. Makes approx 30.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a