Cherry Tomatoes with Walnut Pesto

June 08, 2017 By:
Tagged: Natural Natural. Snack Time Snack Time. Hors d'Ouevres Hors d'Ouevres. Tomatoes Tomatoes. Walnuts Walnuts. Dinner Dinner. Gluten-Free Gluten-Free. Vegetable Sides Vegetable Sides. Healthy Healthy. 30 Minutes or Less 30 Minutes or Less. Nuts Nuts. Lunch Lunch. Vegetarian Vegetarian. Appetizers Appetizers. Snacks Snacks. Sides Sides. Pesto Pesto. Party Party. Appetizers & Snacks Appetizers & Snacks. Vegetable Appetizers Vegetable Appetizers.
20 minutes
Makes 24
These bite-sized appetizers add color and the flavors of summer to any appetizer tray. The pesto will keep for up to 2 days in a covered container in the refrigerator. Stuff the tomatoes up to 4 hours before serving. Cover and refrigerate.


Select ingredients:


  1. Process all the pesto ingredients in a food processor until the mixture is a slightly chunky puree. Taste and adjust the seasoning.
  2. Halve the tomatoes horizontally. Using a small melon baller or a spoon, scoop out the seeds and juice. Turn upside down to drain. Using a small spoon, fill each tomato shell with about 1 teaspoon of the pesto.
  3. Serve chilled or at room temperature.