Ingredients
-
500
-
-
1
-
2
-
3
-
1/4
-
3
-
5
-
-
-
-
-
-
-
Directions
Cherry Tomatoes With Pesto (Gluten-Free), 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, Made this as a side to go along with skillet blackened beef with onions and potatoes It was truly delicious and received no complaints (a big plus) Since I could not find the cheese mentioned we added a few shreds of mozzarella and fresh grated Parmesan I also had a little bit of chopped olives left over from a previous recipe, so I added a pinch of chopped olives to some of the tomatoes as well Will definitely be making this recipe again Made and reviewed for the 44th AUS/NZ Recipe Swap , 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
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Steps
|
1
Done
|
Wash and Dry the Tomatoes. |
|
2
Done
|
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
Done
|
Put the Tomatoes Aside on a Plate Until the Pesto Is Ready. |
|
4
Done
|
to Make the Pesto- Blendd the Basil, Garlic, Pine Nuts and Olive Oil in a Food Processor- Process Until Smooth. |
|
5
Done
|
Pour the Mixture Into a Smaller Bowl and Fold in the Grated Parmesan, Extra Tasty Cheese and Seasonings. |
|
6
Done
|
Fill a Piping Bag With the Pesto Mixture. Using a Round Nozzle, Pipe the Pesto Into the Tomato Cups. |
|
7
Done
|
Chill the Tomatoes For About an Hour Before Serving. |
|
8
Done
|
Makes Approx 30. |
