Cherry Tomato Pesto Pops
Ready In: 25 mins
Serves: 4
Ingredients
- 4 cups cherry tomatoes
- 2 cups fresh basil leaves
- 1⁄3 cup grated parmesan cheese
- 1 tablespoon slivered almonds
- 1 tablespoon extra-virgin olive oil
- 1⁄4 teaspoon salt
Directions
- Working one at a time, cut a small slice off the bottom of any tomato that won't stand flat. Cut off the top 1/8-inch of each tomato, and scoop out the top 1/4-inch of flesh, using either a melon baller or a paring knife.
- Combine the basil, Parmesan, almonds, oil and salt in a food processor; pulse, scraping down the sides, until the mixture forms a paste. Transfer the pesto to a piping bag fitted with a small tip. Fill each tomato with a small dollop of the pesto. Refrigerate until ready to serve or serve immediately.
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