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- 30 cherry tomatoes (1-inch diameter)
- 1 cup firmly packed fresh basil leaves
- 1/2 cup firmly packed fresh flat-leaf parsley leaves
- 1/4 cup pine nuts, toasted
- 1 large clove garlic, quartered
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 4 ounces goat cheese (chevre), crumbled (1 cup)
- Fresh basil leaves (optional)
1. Slice off the very top of each tomato. Cut a thin slice off the bottom of each tomato so they stand level. Scoop out tomatoes from the top using a very small, narrow spoon. Turn upside down on paper towels to drain.
2. For pesto, in a blender container or food processor bowl combine 1 cup basil, the parsley, nuts, garlic, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping machine several times and scraping the sides. With the machine running slowly, gradually add oil and blend or process to the consistency of soft butter. Transfer to a small bowl and stir in the goat cheese.
3. Spoon pesto mixture into a small self-sealing plastic bag. Snip a very small hole in one corner of the bag. Seal bag. Squeeze pesto into the tomato shells. Place filled tomatoes on a serving plate. If desired, garnish with small basil leaves. Makes 30 tomatoes.
- Prepare as above through step 3. Cover and chill up to 4 hours.
- Servings Per Recipe 30,
- cal. (kcal) 29,
- Fat, total (g) 2,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 1,
- Monosaturated fat (g) 1,
- pro. (g) 1,
- vit. A (IU) 194,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 16,
- Potassium (mg) 59,
- calcium (mg) 10,
- iron (mg) 0,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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