Avocado Pesto Stuffed Tomatoes Recipes

CAPRESE STUFFED AVOCADO

Steps:

• Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavours.
• Arrange prepared avocado halves onto a plate with fresh basil leaves.
• Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.

AVOCADO PESTO-STUFFED TOMATOES

Steps:

• Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.
• Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
• Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.

CHERRY TOMATOES STUFFED WITH PESTO

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

PESTO STUFFED TOMATOES

Steps:

• Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
• Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
• Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
• Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
• When the rice is fully cooked, remove from the heat.
• Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
• Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
• Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
• Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
• Enjoy!

CREAMY AVOCADO PESTO

Steps:

• 1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
• 2. Season with salt and pepper to taste.
• 3. Use immediately or keep, refrigerated, for up to four hours.