Tomato Pesto Bites
These tomato pesto bites are easy to make and great for summer entertaining.
Servings: 30 bites
- 30 cherry tomatoes
- extra virgin olive oil
- 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.