Cherry Tomato Pesto Pops

1. 1

   Special equipment: a piping bag fitted with a small tip or small spoon; a melon baller or paring knife

2. 2

   Working one at a time, cut a small slice off the bottom of any tomato that won't stand flat.

3. 3

   Cut off the top 1/8-inch of each tomato, and scoop out the top 1/4-inch of flesh, using either a melon baller or a paring knife.

4. 4

   Combine the basil, Parmesan, almonds, oil and salt in a food processor; pulse, scraping down the sides, until the mixture forms a paste.

5. 5

   Transfer the pesto to a piping bag fitted with a small tip.

6. 6

   Fill each tomato with a small dollop of the pesto.

7. 7

   Refrigerate until ready to serve or serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.