Lemonwalnutpestostuffedcherrytomatoes Recipes

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LEMON WALNUT PESTO



Lemon Walnut Pesto image

Make and share this Lemon Walnut Pesto recipe from Food.com.

Provided by Elanas Pantry

Categories     Vegan

Time 10m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 7

1/2 cup scallion, chopped
1 cup parsley, chopped
1 garlic clove
1/2 teaspoon celtic sea salt
2 tablespoons lemon juice, fresh squeezed
1/4 cup olive oil
1 cup walnuts

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.

Nutrition Facts : Calories 323.1, Fat 32.7, SaturatedFat 3.7, Sodium 302.1, Carbohydrate 6.8, Fiber 2.8, Sugar 1.4, Protein 5.2

CHERRY TOMATOES STUFFED WITH PESTO



Cherry Tomatoes Stuffed With Pesto image

When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, appetizer, side dish

Time 30m

Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish

Number Of Ingredients 8

1 or 2 garlic cloves, to taste
1 1/2 cups fresh basil leaves
2 tablespoons pumpkin seeds or Mediterranean pine nuts
Salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/3 cup (2 1/2 ounces) freshly grated Parmesan
1 pint cherry tomatoes

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.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams

EASIEST STUFFED CHERRY TOMATOES APPETIZER



Easiest Stuffed Cherry Tomatoes Appetizer image

I am always looking for no cook easy but flavorful appetizers for buffets, meetings and parties. This one is a fast but flavorful one. Using fresh basil is required as it high quality , tomatoes, olive oil, salt and pepper

Provided by ChefDLH

Categories     Lunch/Snacks

Time 15m

Yield 20 cherry tomato appetizers, 5-8 serving(s)

Number Of Ingredients 5

20 small cherry tomatoes
salt and pepper, to taste
2 cups mozzarella cheese
1 cup extra virgin olive oil (drizzled)
1 bunch fresh basil, sliced 1/4-inch

Steps:

  • Cut and discard a small slice from bottom of each cherry tomato to make the tomato sit level.
  • scoop out pulp with a melon baller making a tiny cup or well in the tomato sprinkle cup with salt and pepper to taste.
  • stuff cups with Mozzarella cheese, fresh basil, drizzle with oil and top with one piece of sliced basil for presentation.
  • Serve on a platter.

PESTO CHICKEN STUFFED CHERRY TOMATOES



Pesto Chicken Stuffed Cherry Tomatoes image

I found different variations of stuffed tomatoes. I was looking for one that didn't have mayo in it since I wanted to take them for a potluck. The amount of olives, celery, olive oil, green olive juice and cheese depends on your taste. Enjoy.

Provided by shiobhan_rei

Categories     Potluck

Time 50m

Yield 6-12 serving(s)

Number Of Ingredients 10

1 (9 3/4 ounce) can chunk chicken (The amount of chicken depends on how many you are making) or 2 -3 pieces shredded cooked chicken (The amount of chicken depends on how many you are making)
6 -12 cherry tomatoes (You want the largest ones you can find, easier to core and stuff)
4 -6 tablespoons pesto sauce (canned, jarred, fresh or homemade)
2 celery ribs, chopped small
6 -12 green olives, chopped small (I used sun-dried stuffed ones)
olive oil
olive juice, from green olives
salt and pepper
2 -3 tablespoons parmesan cheese (optional) or 2 -3 tablespoons romano cheese (optional)
mozzarella cheese (for topping) (optional)

Steps:

  • Wash and core tomato. I got a tomatoes corer from Bed, Bath and Beyond for $4. Once they are cored place them upside down on a paper towel to get rid of the extra water.
  • In bowl mix chicken, celery and green olives (cheese if you want it). Mix in pesto a bit at a time, taste it once you have mixed in a couple tablespoons. Pesto can overpower the taste if you aren't careful. You may need more or less.
  • If you need a bit more moisture and don't want to use more Pesto add a bit of olive oil.
  • Pepper to taste. If it needs a more salty taste use either some of the green olive juice or salt (coarse salt is better).
  • Use either a small spoon or a Ziploc bag that the tip was cut from and fill the tomatoes.
  • If you want to get all pretty and fancy you can top it w/cheese or a green olive slice or basil leaf. You can also top w/Mozzarella Cheese and put under the broiler until cheese is melted.

Nutrition Facts : Calories 85.1, Fat 4.1, SaturatedFat 1.1, Cholesterol 28.6, Sodium 285.2, Carbohydrate 1.2, Fiber 0.5, Sugar 0.7, Protein 10.3

LEMON-WALNUT PESTO STUFFED CHERRY TOMATOES



Lemon-Walnut Pesto Stuffed Cherry Tomatoes image

This is from the "Vegetarian Appetizers" cookbook. The picture looked so fabulous that I just had to try it. DH and the other guests just gobbled these up. The pesto is pretty tasty! You will have to guage the olive oil based upon how you like your pesto. The yield on this is dependent upon the size of the tomatoes used and how you cut them. This yield assumes the tomato only has the top cut off, not in half.

Provided by Ducky

Categories     Cheese

Time 25m

Yield 12 tomatoes

Number Of Ingredients 9

12 cherry tomatoes
fresh basil (optional) or toasted walnut halves, for garnish (optional)
1/2 cup coarsely chopped toasted walnuts
1/2 cup loosely packed fresh basil leaf
1/4 cup freshly grated parmesan cheese
1 -2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon ground pepper, to taste
salt, to taste

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.

Nutrition Facts : Calories 54.7, Fat 5, SaturatedFat 0.8, Cholesterol 1.8, Sodium 32.9, Carbohydrate 1.6, Fiber 0.6, Sugar 0.6, Protein 1.8

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