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30
cherry tomatoes (1-inch diameter)
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1
cup firmly packed fresh basil leaves
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1/2
cup firmly packed fresh flat-leaf parsley leaves
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1/4
cup pine nuts, toasted
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1
large clove garlic, quartered
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1/8
teaspoon black pepper
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2
tablespoons olive oil
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4
ounces goat cheese (chevre), crumbled (1 cup)
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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.
- Make Ahead Tip Prepare as above through step 3. Cover and chill up to 4 hours.
- Servings Per Recipe 30,
- Calories 29,
- Protein (gm) 1,
- Carbohydrate (gm) 1,
- Fat, total (gm) 2,
- Cholesterol (mg) 2,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Vitamin A (IU) 194,
- Vitamin 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 (DV %) 10,
- Iron (DV %) 0,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Its amazing. I used store bought Pesto, so it was very easy to make. I didn't had goat cheese, so used cream cheese instead. Added some red pepper flakes and it was gone in no time. Definitely a keeper.
2/5/2012 10:13:46 PM Report Abuse