Lemon Walnut Pesto Stuffed Cherry Tomatoes Food

CHERRY TOMATOES STUFFED WITH PESTO

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

WALNUT STUFFED CHERRY TOMATO HALVES

Steps:

• 1.Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.
• 2.Cut the tops off the tomatoes. With a small spoon (espresso spoon), the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt. Fill the tomatoes with the walnut and arugula mixture. Serve at room temperature. Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.

LEMON-WALNUT PESTO STUFFED CHERRY TOMATOES

Steps:

• Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
• Taste and adjust seasonings, as necessary.
• Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
• Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
• Sprinkle with paprika just before serving.
• Serve chilled or room temperature.

PESTO STUFFED TOMATOES

Steps:

• Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
• Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
• Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
• Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
• When the rice is fully cooked, remove from the heat.
• Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
• Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
• Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
• Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
• Enjoy!

TOMATO AND WALNUT PESTO

Steps:

• Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6-8 minutes, until the tomatoes have blistered and released some liquid.
• In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
• Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
• Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
• To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.

LEMON WALNUT PESTO

Steps:

• Place scallions, parsley, garlic and salt in food processor and pulse until well combined.
• Turn on food processor and drizzle in lemon juice and olive oil.
• Add walnuts and pulse until incorporated.
• Serve with sesame crackers.