Pesto Stuffed Cherry Tomatoes


  • 1 lb of cherry tomatoes
  • 2 oz fresh parsley, chopped
  • 2 tbs pine nuts, toasted
  • 1/4 cup olive oil
  • 2 oz Parmesan cheese
  • 2 cloves garlic, finely Chopped
  • 1/2 oz fresh basil leaves, torn
  • 1/2 stick of butter, room temperature
  • kosher salt and fresh cracked black pepper to taste
  • butter lettuce leaves for presentation
  • Add the garlic, parsley, pine nuts in a food processor and process until smooth.
  • Add the Parmesan and basil leaves and pulse, while drizzling the olive oil until well combined.
  • Slice the tops off of the tomatoes and scoop the seeds out.
  • Fill each tomato with the pesto and present on a lettuce covered platter.

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