Tomatoes with edamame pesto

The contrasting colours of these easy little poppers catch the eye. They deliver a bright herbal explosion of flavour when you eat it in one bite.

Serves 8 Prep time 30 minutes

400g frozen edamame
2 bunches basil
2 bunches coriander
2 cloves garlic, crushed
1 shallot, minced
½ bunch mint
sea salt, to taste
pepper, to taste
1 cup grated Parmesan cheese
1-2 cups extra virgin olive oil
24 ripe cherry tomatoes

• Steam (or boil in well-salted water) edamame in the shells until the skins are tender and the beans come out easily, about 5 minutes. Drain and cool.
• Remove the beans from the shell and place beans in food processor.
• Purée all the ingredients together, except olive oil and tomatoes, until well incorporated.
• Slowly drizzle oil into mixture while continuing to purée, until developing a semi-fine paste—not too runny or it won’t cling to the tomatoes.
• Cut off the top of each cherry tomato and carefully scoop or cut out ¼ of the centre.
• Fill the tomato with pesto so that it forms a slight mound above the cut rim.
• Set out on a decorative platter and serve at room temperature.

SHARE