Lemonwalnutpestostuffedcherrytomatoes Recipes

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LEMON-WALNUT PESTO STUFFED CHERRY TOMATOES



Lemon-Walnut Pesto Stuffed Cherry Tomatoes image

This is from the "Vegetarian Appetizers" cookbook. The picture looked so fabulous that I just had to try it. DH and the other guests just gobbled these up. The pesto is pretty tasty! You will have to guage the olive oil based upon how you like your pesto. The yield on this is dependent upon the size of the tomatoes used and how you cut them. This yield assumes the tomato only has the top cut off, not in half.

Provided by Ducky

Categories     Cheese

Time 25m

Yield 12 tomatoes

Number Of Ingredients 9

12 cherry tomatoes
fresh basil (optional) or toasted walnut halves, for garnish (optional)
1/2 cup coarsely chopped toasted walnuts
1/2 cup loosely packed fresh basil leaf
1/4 cup freshly grated parmesan cheese
1 -2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon ground pepper, to taste
salt, to taste

Steps:

  • 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 : Calories 54.7, Fat 5, SaturatedFat 0.8, Cholesterol 1.8, Sodium 32.9, Carbohydrate 1.6, Fiber 0.6, Sugar 0.6, Protein 1.8

TOMATO AND WALNUT PESTO



Tomato and Walnut Pesto image

This pesto is a little different, with a bold tomato base. Grill your tomatoes to bring out their sweetness and add smokiness. For this recipe, fusilli, linguine, spaghetti, pappardelle, or bucatini work best.

Provided by Hetty McKinnon

Categories     Tomato     Summer     Healthy     Quick & Easy     Quick and Healthy

Number Of Ingredients 11

2 lbs cherry or small tomatoes, halved
Extra-virgin olive oil
2 garlic cloves, roughly chopped
3 tablespoons chopped flat-leaf parsley leaves
Zest and juice of 1/2 lemon
1/4 teaspoon red chile flakes
1/2 cup walnuts, toasted
1/2 cup grated parmesan, plus more for serving
1 lb. pasta
Handful of basil leaves
Sea salt and black pepper

Steps:

  • Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6-8 minutes, until the tomatoes have blistered and released some liquid.
  • In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
  • Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
  • Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
  • To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.

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