Cherry Tomatoes With Pesto (Gluten-Free)
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
30
ingredients
- 500 g small cherry tomatoes (1 lb)
-
Pesto
- 1 cup basil leaves
- 2 garlic cloves
- 3 tablespoons pine nuts
- 1⁄4 cup olive oil
- 3 tablespoons grated parmesan cheese
- 5 tablespoons grated extra-tasty cheese (can use other hard strong matured cheese)
- salt and pepper
directions
- Wash and dry the tomatoes.
- 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.
- Put the tomatoes aside on a plate until the pesto is ready.
- To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.
- Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.
- Fill a piping bag with the pesto mixture. Using a round nozzle, pipe the pesto into the tomato cups.
- Chill the tomatoes for about an hour before serving.
- Makes approx 30.
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Reviews
-
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.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free