The avocado pesto-stuffed cherry tomatoes were a big hit at Lacy Jo’s graduation party. Since posting about that party yesterday I have already had several requests for the recipe, so here it is! I started with the basic ingredients list for pesto: basil, parmesan cheese, pine nuts, garlic, lemon juice and oil. Then I added the avocado to make it avocado pesto, and because I wanted it to be even more creamy and indulgent, I added a little cream cheese. One of the great things about this pesto is that it doesn’t even need the oil because the avocados provide plenty of moisture. Place the finished pesto in a piping bag fitted with a star tip and pipe into little hallowed out cherry tomatoes for a fun appetizer.
This pesto also works great on pasta or rice with chicken or fish. I bet it would also be great as a sandwich spread. It is so versatile, too. If you have a nut allergy, just leave out the pine nuts. Or if you want a different flavor, or a more affordable nut, use almonds or walnuts instead. Don’t want the extra calories from the cream cheese? Leave it out! Avocados are already so rich and creamy that the cream cheese just makes it that much more of a treat. Use more or less garlic depending on your taste preferences. Remember, raw garlic is much more potent than cooked. If you’re unsure of how garlicky you like things, add just one clove at first. If you want more of that flavor then grate in an extra clove or two!
Total Time: 10 minutes
Yield: makes 1 1/2 cups