Cherry Tomato Pesto Pops

These pesto-filled cherry tomatoes are well suited to afternoon snacking as well as cocktail parties. Depending on the size of the tomatoes[, you can have 10 to 20 for just 100 calories!]

Total Time:
25 min
Prep:
25 min

Yield:
4 servings (1/2 pint each)
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 cups cherry tomatoes
  • 2 cups fresh basil leaves
  • 1/3 cup grated Parmesan
  • 1 tablespoon slivered almonds
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
Directions
Watch how to make this recipe.
  • Special equipment: a piping bag fitted with a small tip or small spoon; a melon baller or paring knife

  • 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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    Tomato Pesto

    Recipe courtesy of Michael Chiarello