Lemonwalnutpestostuffedcherrytomatoes Recipes
LEMON-WALNUT PESTO STUFFED CHERRY TOMATOES
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
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
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
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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