Summer barbecues and backyard parties are in full-swing. It can be difficult to find an appetizer that suits everyone’s dietary need and taste buds. These Cashew Pesto Stuffed Cherry Tomatoes are a great appetizer to bring to any gathering as they are gluten-free, dairy-free, vegan and delicious! This recipe also uses fresh, in season produce that you can find in either a local farmer’s market or your backyard garden! What’s also great about these bite sized treats is that they can be made ahead of time or even prepared as a nutritious snack for the week! The school year is approaching quickly, be prepared with nutritious snacks for the whole family! Filled with a rich nutty essence offset by the fresh flavors of basil and lemon, this appetizer is sure to win over taste critics and food lovers alike, so be sure to make extras as these will disappear rather quickly!
Don’t be fooled by the amazing flavor combinations–this recipe is rich in nutrition too. Thanks to the cashews, this dip is filled with nutrients such as protein, monounsaturated fatty acids, copper, phosphorus, manganese, magnesium, and zinc. They also provide 220 calories in a 1/4 cup serving. While cashews have a lower fat content than most other nuts, they contain primarily unsaturated fatty acids, 75% of which is oleic acid (the same heart-healthy monounsaturated fat found in olive oil), which promotes good cardiovascular health. Studies have even shown that monounsaturated fats reduce high triglyceride levels which are associated with increased risk for heart disease (1)! These facts give all the more reason to make this delicious cashew pesto!
Make Once, Eat Twice!
Cashew pesto is a delicious ingredient to make in a large batch and enjoy in various recipes. Refrigerate this pesto in a sealed container for up to 3 days, or freeze in freezer safe containers labeled and dated for up to 6 months. Check out our Cashew Pesto Dip, Eggplant Pesto “Meatballs” and Roasted Vegetable Lasagna to get some inspiration!
Cashew Pesto Stuffed Cherry Tomatoes
- 4 garlic cloves
- 2 cups raw cashews, soaked overnight or boiled for 20 minutes
- 1/4 cup pine nuts
- 5 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 cup water
- 2 cups basil, washed
- 2 lemons, juiced
- 1/2 cup olive oil
- 25 cherry tomatoes
In a food processor, add garlic, cashews, pine nuts, nutritional yeast, sea salt and water. Process until smooth.
Add basil, lemon juice and olive oil while processing. Mix until smooth.
Core out each cherry tomato and remove the seeds.
Fill each cherry tomato with 1 teaspoon cashew pesto.
Serving size: 1 cherry tomato Calories: 30 calories, Fat: 2 grams, Saturated fat: 0.5 grams, Carbohydrates: 1.5 grams, Sugar: 1 grams, Sodium: 10 milligrams, Fiber: 0.5 grams, Protein: 1 grams, Cholesterol: 0 milligrams