Cherry Tomato Pesto Pops

  0.0 – 0 reviews  • Tomato
These pesto-filled cherry tomatoes are well suited to afternoon snacking as well as cocktail parties. Depending on the size of the tomatoes, you can have 10 to 20 for just 100 calories!
Level: Easy
Total: 25 min
Prep: 25 min
Yield: 4 servings (1/2 pint each)
Level: Easy
Total: 25 min
Prep: 25 min
Yield: 4 servings (1/2 pint each)

Ingredients

  1. 4 cups cherry tomatoes
  2. 2 cups fresh basil leaves
  3. 1/3 cup grated Parmesan
  4. 1 tablespoon slivered almonds
  5. 1 tablespoon extra-virgin olive oil
  6. 1/4 teaspoon salt

Instructions

  1. Working one at a time, cut a small slice off the bottom of any tomato that won’t stand flat. Cut off the top 1/8-inch of each tomato, and scoop out the top 1/4-inch of flesh, using either a melon baller or a paring knife. 
  2. Combine the basil, Parmesan, almonds, oil and salt in a food processor; pulse, scraping down the sides, until the mixture forms a paste. Transfer the pesto to a piping bag fitted with a small tip. Fill each tomato with a small dollop of the pesto. Refrigerate until ready to serve or serve immediately.

Nutrition Facts

Calories 100 calorie
Total Fat 6.7 grams
Saturated Fat 2 grams
Cholesterol 7 milligrams
Sodium 248 milligrams
Carbohydrates 6.8 grams
Dietary Fiber 2.2 grams
Protein 5.2 grams
Sugar 4 grams
Calories 100 calorie
Total Fat 6.7 grams
Saturated Fat 2 grams
Cholesterol 7 milligrams
Sodium 248 milligrams
Carbohydrates 6.8 grams
Dietary Fiber 2.2 grams
Protein 5.2 grams
Sugar 4 grams

 

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