Cherry Tomatoes With Pesto Gluten Free Recipes

PASTA WITH CHERRY TOMATOES & PESTO

Steps:

• Put a pot with 4 quarts of water and 2 teaspoons salt on to boil.
• Meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube.
• When pureed, push down the sides and add basil, salt and oil, puree.
• Add cheese and pulse just until mixed (This may also be done in a blender or with a mortar and pestle).
• Put pesto in a small bowl.
• You should have about 3/4 cup pesto.
• Cook pasta according to package directions until firm but tender, about 10 minutes.
• Drain pasta, reserving 1/2 cup of the cooking water.
• Put pasta in a large mixing bowl.
• Add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce.
• Add tomatoes, toss again and serve.
• Pass around additional grated cheese if desired.

CHERRY TOMATOES WITH PESTO (GLUTEN-FREE)

Steps:

• Wash and dry the tomatoes.
• Using a sharp knife, cut the top of each tomato and scoop out the seeds with a small spoon or melon baller, discard the pulp.
• Put the tomatoes aside on a plate until the pesto is ready.
• To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.
• Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.
• Fill a piping bag with the pesto mixture. Using a round nozzle, pipe the pesto into the tomato cups.
• Chill the tomatoes for about an hour before serving.
• Makes approx 30.