Walnut Pesto Cherry Tomatoes
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
40 tomatoes
ingredients
- 40 cherry tomatoes
- 1 cup walnuts, coarsely chopped
- 3⁄4 cup Italian parsley, fresh and chopped fine
- 1⁄4 cup basil, fresh and chopped fine
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, fresh
- 1 tablespoon garlic, raw and minced (I love garlic, so I used a Tbsp)
- salt
directions
- Mix together all ingredients besides the cherry tomatoes.
- Cut a thin slice off the top of each tomato. Scoop out seeds and juice and discard. Invert tomatoes onto paper towels to drain.
- Fill each tomato shell with about 2 teaspoons of pesto filling. Can be served chilled or at room temperature.
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RECIPE SUBMITTED BY
Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!
We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!
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