Cherry Tomato Pesto Pops Recipes

Steps:

• In a blender, combine the pine nuts, basil, parsley, 6 tablespoons of the olive oil and 1/4 cup of the Parmesan. Blend on high until smooth. (TIP: Add 2 ice cubes to the blender to reduce the heat from the motor, which will ruin the color.) Season with salt and pepper. Store in an airtight container until needed.
• Slice the eggplants into 1/4-inch rounds. With a 4-inch square cookie cutter, cut out 12 portions. Season with salt and pepper and set aside. Cut thin slices of mozzarella trimmed to fit the top of the eggplant slices. Set aside until needed.
• Preheat the oven to 400 degrees F.
• To set up a breading station, put the flour in a shallow bowl and the eggs in a second shallow bowl. In a third shallow bowl, combine the breadcrumbs and the remaining 1/4 cup Parmesan. Dredge the eggplant pieces first in the flour, shaking off the excess, then in the egg, shaking off the excess again and finally in the breadcrumb mixture. Shake off the excess breadcrumbs.
• Pour canola oil into a wide-bottomed pot to a depth of 1 1/2 inches and heat over medium heat until a deep-frying thermometer inserted in the oil registers 350 degrees F (or use a deep fryer).
• Put the cherry tomatoes on a baking sheet and coat with the remaining 2 tablespoons olive oil. Season with salt. Roast in the oven until blistered, about 5 minutes.
• Fry the breaded eggplant cut-outs in the hot oil until golden brown, about 3 minutes on each side. Drain on a paper towel-lined baking sheet.
• On a new baking sheet lined with parchment paper, arrange the eggplant pieces. Top with the mozzarella pieces. Put in the oven or under the broiler until the mozzarella is melted.
• To plate: Put a dollop of the pesto on the bottom of each plate. Place an eggplant/mozzarella piece on top and garnish with a blistered tomato. Drizzle with olive oil and serve.

Steps:

• Heat a dry, medium skillet over medium heat. Add the almonds and toast, stirring often, until golden, about 3 minutes. Transfer to a plate to cool.
• Combine the cooled almonds, tomatoes, basil, parsley, mint, red pepper flakes, garlic and 1/2 teaspoon salt in a food processor. Pulse, adding a little bit of the oil at a time, until everything is finely chopped and emulsified. Add the Parmesan and pulse to incorporate. Season with salt to taste.
• Transfer to a serving bowl and serve with the toasted baguette slices. Any leftover pesto can be kept refrigerated in an airtight container for up to 2 days.

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.