Stuffed tomatoes with rice and walnut pesto

by Daniel Tangerner


  • 8 tomatoes
  • 100 g rice
  • 2 mozzarella cheese balls
  • 8 sprigs of basil
  • 25 g nuts
  • 1 garlic clove
  • 50 g Parmesan cheese
  • Pepper
  • Olive oil
  • Salt


Cook the rice in salted water for 15 minutes and drain well. Wash the basil leaves, put some aside and mix the rest in a deep bowl with the nuts, parmesan and peeled garlic. Puree with a blender adding the oil until you get a sauce with a thick and homogeneous texture.

Drain the mozzarella balls and cut into small cubes. Wash and dry the tomatoes. Cut open the top and empty the tomatoes. Mix the rice with pesto and mozzarella, some salt and pepper.

Fill the tomatoes with the mixture and roast them for 15 minutes in an oven preheated to 200º. Serve the stuffed tomatoes decorated with basil and sprinkled with a dash of oil.

Are you still looking for the right wine for our recipe? Then take a closer look at our recommendations:

 TAGS:Blanc Pescador

Blanc Pescador

Spanish white wine with good value for money.

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