Cherry Tomatoes With Pesto (Gluten-Free)

1. 1

   Wash and dry the tomatoes.

2. 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. 3

   Put the tomatoes aside on a plate until the pesto is ready.

4. 4

   To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.

5. 5

   Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.

6. 6

   Fill a piping bag with the pesto mixture.

7. 7

   Using a round nozzle, pipe the pesto into the tomato cups.

8. 8

   Chill the tomatoes for about an hour before serving.

9. 9

   Makes approx 30.

* Per serving · 4 servings · Values may vary.

No additional tips available.