Cherry Tomatoes With Pesto (Gluten-Free)

“Great finger food- a Rick Grant recipe. Posting some gluten-free finger food and appetizer recipes. A great item for barbecues or as a nibblie with drinks. Kids love these too. A no cook recipe”
READY IN:
30mins
SERVES:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and dry the tomatoes.
  2. 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.
  3. Put the tomatoes aside on a plate until the pesto is ready.
  4. To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.
  5. Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.
  6. Fill a piping bag with the pesto mixture. Using a round nozzle, pipe the pesto into the tomato cups.
  7. Chill the tomatoes for about an hour before serving.
  8. Makes approx 30.

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