Lemon-Walnut Pesto Stuffed Cherry Tomatoes

5.0(7)

This is from the "Vegetarian Appetizers" cookbook. The picture looked so fabulous that I just had to try it. DH and the other guests just gobbled these up. The pesto is pretty tasty! You will have to guage the olive oil based upon how you like your pesto. The yield on this is dependent upon the size of the tomatoes used and how you cut them. This yield assumes the tomato only has the top cut off, not in half.

by Ducky·published 2005-05-11

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Cheese

Servings

12 tomatoes

Total time

25 min

prep 5 min

Calories / serving

55 kcal

Ingredients (9)

serves

12 cherry tomatoescherry-tomato
fresh basil (optional) or toasted walnut halves, for garnish (optional)basil
1/2 cup coarsely chopped toasted walnutswalnut
1/2 cup loosely packed fresh basil leaf
1/4 cup freshly grated parmesan cheeseparmesan
1 -2 tablespoon extra virgin olive oilextra-virgin-olive-oil
1 tablespoon lemon juicelemon-juice
1/4 teaspoon ground pepper, to tastepepper
salt, to tastesalt

Instructions (6 steps)

01Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
02Taste and adjust seasonings, as necessary.
03Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
04Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).

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Rich recipe — supports nutrition-aware planning.