A while back I posted a recipe for vegan cilantro pesto and I’ve been having fun finding new ways to use it. Recently I made this cherry tomatoes stuffed with cilantro pesto and the results were a hit.
12 cherry tomatoes
2 cups loosely packed cilantro (stems removed)
2 tablespoons slivered almonds
2 tablespoons vegan parmesan like Parma (or regular Parmesan if you prefer)
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic
2-4 teaspoons water (depending on desired consistency)
1/4 teaspoon sea salt
Blend everything but the tomatoes in a food processor and blend until smooth. Use more or less water to get the thickness you desire for the pesto.
Cut cherry tomatoes in half and scoop out the insides with a small spoon or melon baller.
Use a small spoon to fill tomatoes with pesto. Chill and serve.