Pesto Stuffed Cherry Tomatoes Recipe
Ingredients
| 2 pint cartons of cherry tomatoes | ||
| Garlic | 2 Clove (5gm), peeled (For the pesto:) | |
| 2 cups loosely packed fresh basil leaves | ||
| 1/2 cup lightly toasted pine nuts | ||
| Salt | 1/2 Teaspoon (For the pesto:) | |
| Ground black pepper | 1/4 Teaspoon (For the pesto:) | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) (For the pesto:) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated (For the pesto:) | |
| Basil sprigs for garnishing | ||
Directions
Cut off and discard the tops of the cherry tomatoes.
Scoop out the pulp and seeds with a grapefruit spoon, and drain the tomatoes upside down on a wire rack.
Make the pesto.
Rinse and thoroughly dry the basil leaves.
In a food processor fitted with the steel blade, with the motor running, toss the garlic down the feed tube to mince it.
Stop the motor.
Add the basil, pine nuts, salt, and pepper to the work bowl.
Process until very finely chopped.
With the motor running, slowly pour the olive oil down the feed tube in a thin stream until the mixture reaches a pastelike consistency, neither too thick to drop off a spoon nor runny.
You'll have to stop, stir, and check a few times.
Transfer the pesto to a bowl, and then stir in the cheese.
Shortly before serving, stuff the tomatoes with the pesto and put them on a tray garnished with basil sprigs.
Scoop out the pulp and seeds with a grapefruit spoon, and drain the tomatoes upside down on a wire rack.
Make the pesto.
Rinse and thoroughly dry the basil leaves.
In a food processor fitted with the steel blade, with the motor running, toss the garlic down the feed tube to mince it.
Stop the motor.
Add the basil, pine nuts, salt, and pepper to the work bowl.
Process until very finely chopped.
With the motor running, slowly pour the olive oil down the feed tube in a thin stream until the mixture reaches a pastelike consistency, neither too thick to drop off a spoon nor runny.
You'll have to stop, stir, and check a few times.
Transfer the pesto to a bowl, and then stir in the cheese.
Shortly before serving, stuff the tomatoes with the pesto and put them on a tray garnished with basil sprigs.
Chef
