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Tomato Pesto Bites

These tomato pesto bites are easy to make and great for summer entertaining.
Course: Appetizer, Side Dish
Cuisine: Italian
Servings: 30 bites
Author: Jennifer Farley


  • 30 cherry tomatoes
  • extra virgin olive oil
  • salt


  • 1/4 cup toasted pine nuts
  • 1 clove garlic, or more to taste
  • 1 cups fresh basil leaves
  • 1/4 cup Parmigiano-Reggiano, grated
  • 1/4 extra-virgin olive oil
  • Salt and pepper to taste


  • Wash and dry the tomatoes.
  • Slice a small section from the bottom of the tomato, just enough to create a flat surface for them to stand up.
  • Slice off the top of the tomatoes, again not too much.
  • Gently scoop out the seeds with your finger or the back of a spoon (try to keep the tomato shape in tact).
  • Place all of the pesto ingredients in a food processor and blend.
  • Fill each tomato with pesto (the more the better). The amount you use will vary based on the size of the tomato and how hollow the inside is.
  • Before serving, drizzle with a bit of olive oil and a sprinkle of salt.