Directions:
- Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
- Taste and adjust seasonings, as necessary.
- Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
- Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
- Sprinkle with paprika just before serving.
- Serve chilled or room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.97 Kcal (435 kJ) | ||
| Calories from fat | 74.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 13% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 1% | |
| Sodium | 52.74mg | 2% | |
| Potassium | 272.55mg | 6% | |
| Total Carbs | 4.85g | 2% | |
| Sugars | 2.96g | 12% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 4.04g | 8% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 0.3mg | 2% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 94.35 Kcal (395 kJ) | ||
| Calories from fat | 67.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 13% | |
|---|---|---|---|
| Cholesterol | 2.5mg | 1% | |
| Sodium | 47.86mg | 2% | |
| Potassium | 247.34mg | 6% | |
| Total Carbs | 4.4g | 2% | |
| Sugars | 2.68g | 12% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 3.67g | 8% | |
| Vitamin C | 12.9mg | 24% | |
| Iron | 0.3mg | 2% | |
| Calcium | 47mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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