Cherry Tomatoes With Pesto (Gluten-Free) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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Great finger food- a Rick Grant recipe. Posting some gluten-free finger food and appetizer recipes. A great item for barbecues or as a nibblie with drinks. Kids love these too. A no cook recipe Ingredients:
500 g small cherry tomatoes (1 lb) |
1 cup basil leaves |
2 garlic cloves |
3 tablespoons pine nuts |
1/4 cup olive oil |
3 tablespoons grated parmesan cheese |
5 tablespoons grated extra-tasty cheese (can use other hard strong matured cheese) |
salt and pepper |
Directions:
1. Wash and dry the tomatoes.
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. Put the tomatoes aside on a plate until the pesto is ready.
4. To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.
5. Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.
6. Fill a piping bag with the pesto mixture. Using a round nozzle, pipe the pesto into the tomato cups.
7. Chill the tomatoes for about an hour before serving.
8. Makes approx 30.
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