Lemon-Walnut Pesto Stuffed Cherry Tomatoes

1. 1

   Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.

2. 2

   Taste and adjust seasonings, as necessary.

3. 3

   Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).

4. 4

   Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).

5. 5

   Sprinkle with paprika just before serving.

6. 6

   Serve chilled or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.