Tuesday, June 2, 2009

Basil Pesto-stuffed Cherry Tomatoes

Makes 20 stuffed tomatoes

Basil Pesto
1 cup macadamia nuts
1 cup pine nuts
4-6 cloves garlic, or to taste
sea salt and ground pepper, to taste
2 cups fresh basil leaves
juice of 1 lemon (about 2 tbsp)
½ cup olive oil, separated

20 grape or small cherry tomatoes

Puree all ingredients except tomatoes with ¼ cup olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Continue blending until no chunks of nuts are visible. Stuff grape or cherry tomatoes with pesto, removing pulp of tomatoes if desired. If tomatoes are large, they can be cut in half.

Variations: a white pesto can be prepared by leaving out the basil leaves. Also, spinach, cilantro or arugula can be used in place of the basil.

1 comment:

  1. OMG Ocean, I have too many cherry tomatoes right now and this looks awesome. How do you stay so thin eating all these nuts? I love them but soooo many calories and fat, for me I can get enough of a good thing. Though I understand you don't get much fat elsewhere in a raw diet?