Spinach Pesto Stuffed Cherry Tomatoes

These small and delicate bites are a real treat not only because of their fresh taste but also because of the bright combination of colours that call for attention! They can be served not only as appetizer but also as amuse-bouche, to impress your guests!

 

90g / 2 handfuls of baby spinach

85g / 2/3 cup sunflower seeds

4 tablespoons of olive oil

2 garlic cloves

1 teaspoon lemon juice (to prevent oxidation of greens)

Salt, to taste

1-2 tablespoons of water

20 cherry tomatoes

 

Wash tomatoes and remove stems. Cut a very thin layer off the bottom of each tomato so they can sit on a serving plate without rolling.  Slice off the tops and scoop the inside flesh with a small spoon to make enough space for the filling. Do this carefully as not to damage the tomatoes.

Wash and drain the spinach well. Lightly dry-roast the sunflower seeds to release their full aroma. Place all ingredients (except tomatoes) in a blender and blend until smooth. Add a little water if necessary; the pesto should be liquid enough to be easily spooned/piped into the cored cheery tomatoes. Fill each tomato carefully and serve immediately on fresh lettuce and sprouts. If in season, use bear’s garlic instead of spinach for a beautiful garlicky aroma and en even more fluorescent green colour! Other soft greens/herbs work well too. Also, you can use almonds, pine nuts, hazelnuts, sesame seeds, cashews and all other existing seeds/nuts to make this pesto!

  • Posted on   03/28/16 at 02:39:40 PM   by LeAnna  | 
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Posted in Chef's Corner