Tomatoes Stuffed with Walnut Pesto
Instructions:
- 6 cherry tomatoes, red or yellow
- 2 cups basil leaves, loosely packed
- â…“ cup walnuts
- 2 garlic cloves
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 cup extra-virgin olive oil
- To taste, kosher salt
- To taste, cracked black pepper
- Bring 1 gal water to a rolling boil. Place the tomatoes in 2 qt heavily iced water for 20 seconds. Remove and place in the boiling water for 7–10 seconds. Remove and return to the ice water. Remove the tomatoes and peel off the skin. Cut the tomatoes in half. Gently remove the seeds and the meat from the inside the tomatoes. Reserve for service.
- In a small food processor, place the basil, walnuts, garlic, and Parmigiano-Reggiano. Puree the mixture while slowly adding the olive oil to form a thick paste. Remove the paste from the food processor and season to taste with kosher salt and pepper.
- Fill each tomato half with walnut pesto. Reassemble the stuffed tomatoes and season them lightly with kosher salt and pepper. Place each stuffed tomato on a fork and serve.
- [ Serves: 6