Cherry Tomatoes with Pesto by Rick Grant

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Makes 30 approx

These are full of flavour and perfect to make a couple of hours before the guests arrive!


  • 500 g small cherry tomatoes


  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 3 tablespoons pine nuts
  • ¼ cup olive oil
  • 3 tablespoons grated Parmesan cheese
  • 5 tablespoons grated extra-tasty cheese
  • salt and pepper, to taste


  1. Wash the tomatoes and with a clean damp cloth, carefully wipe dry.
  2. Using a sharp knife, cut the top off each tomato and scoop out the seeds with a small spoon or melon baller and discard.
  3. Put the tomatoes aside on a plate until the pesto is ready.
  4. To make the pesto, place the basil, garlic, pine nuts and olive oil in the bowl of a food processor and process until smooth. Using a spatula, pour the mixture into a smaller bowl. Fold in the grated Parmesan and extra-tasty cheese and season to taste with salt and pepper.
  5. Fill a piping bag (fitted with a round nozzle) with the pesto mixture and carefully pipe into the tomato cups.
  6. Chill the tomatoes for 1 hour before serving.


Nutritional Analysis

Per tomato: fat 5.6 g, saturated fat 1.1 g, protein 1 g, carbohydrate 0.5 g, sodium 22 mg, energy 235 kJ (56 Cal), GI low

Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.