Cherry Tomatoes with Minted Pesto

This simple dish blends the freshness of tomatoes with the complexity of pesto's mingled tastes.

• 1 1/2 cups fresh basil leaves
• 1/2 cup fresh mint leaves
• 2 - 3 medium garlic cloves
• 1 teaspoon salt
• 3 ounces toasted pine nuts
• 1 1/2 tablespoons grated Parmigiano cheese
• 3/4 to 1 cup olive oil
• 18 - 20 cherry tomatoes

METHOD

In a blender or food processor, chop herb leaves with garlic and salt. When herbs are coarsely chopped, add pine nuts, cheese and 1/2 cup olive oil. Blend until all ingredients are minced, but don't allow them to puree.

Pour into mixing bowl and add remaining 1/4 to 1/2 cup oil, mixing well. Set aside.

Cut off tops of the cherry tomatoes and carefully remove seeds. Stuff with pesto.

Arrange on a serving platter on a bed of lettuce.

Save remaining pesto by putting in a jar with a few drops of olive oil on the top.

Serves 4 - 6

 

This recipe from www.inmamaskitchen.com

Contributor: Alison Binkerd for Debbie Farrell

back to article on salads - lots of recipes     more pesto recipes

Tip: Be sure to pack down the basil and the mint leaves when you are measuring them. Use 2 or 3 cloves of garlic according to your taste for garlic.

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