Cooking Steps

I stuck the walnuts in my skillet and toasted them for a bit. I suppose this would be optional…

Whizz everything (except the cherry tomatoes, obviously) together in your food processor. Adding the olive oil a li’l at a time.

I put it in the fridge for a while, where it sorta solidified. Ish.

Cut the tomatoes in half and scoop out the insides so you have li’l cups.

Put in about half a teaspoon or whatever of the pesto inside each half. Squash it down with your thumbs and stick it on a tray lined with foil.

Grill for about 5 or 10 minutes.

These don’t last long! But they were delicious hot or cold.

And there’s loads of pesto leftover… so you could make tons more poppers, or just spread the pesto on some fish and grill it.