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Pesto Stuffed Cherry Tomatoes Recipe
|Cherry tomatoes||2 Pint|
|For the pesto|
|Garlic||2 Clove (10 gm), peeled|
|Loosely packed fresh basil||2 Cup (32 tbs)|
|Toasted pine nuts||1⁄2 Cup (8 tbs) (Toasted Lightly)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Basil sprigs||1 (For Garnish)|
Serving size: Complete recipe
Calories 1856 Calories from Fat 1468
% Daily Value*
Total Fat 163 g251.1%
Saturated Fat 16.4 g82.2%
Trans Fat 0 g
Cholesterol 27.4 mg
Sodium 1905.7 mg79.4%
Total Carbohydrates 63 g20.8%
Dietary Fiber 12.5 g49.9%
Sugars 33.3 g
Protein 33 g66.6%
Vitamin A 241.6% Vitamin C 305.6%
Calcium 74.2% Iron 46.2%
*Based on a 2000 Calorie diet
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.