Alternative Pesto & Stuffed Cherry Tomatoes And Bulgur Flavoured With Herbs
Recipe type: vegetarian, seasonal herbs, gatherings
(To make two jars as those in the picture, about ¾ cups of Pesto).
*Pecorino can be omitted for the vegans, in which case you should use a little less oil.
  • 100g / 1 cup of basil leaves
  • 100 to 150 ml of extra virgin olive oil
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp sliced almonds
  • 1 tbsp pine nuts
  • 70g of freshly grated Pecorino DOP
  • a good pinch of salt
Stuffed Cherry Tomatoes:
(Serves 2)
  • 20 yellow cherry tomatoes
  • 100g Pesto / a small jar
  • 70g Ricotta cheese
  • a pinch of salt
  • ½ tbsp pine nuts to garnish
  • Basil leaves
Bulgur with herbs
(Serves 2)
  • 150g organic bulgur wheat
  • 2 small bunches of fresh mint
  • 1 small bunch of fresh dill
  • 1 tbsp sliced almonds
  • 2 tbsp black sesame seeds
  • 2 tsp of soja sauce
  • 1 tsp of gomasio
  1. Wash the basil leaves and pat dry them very well.
  2. Leave the pine nuts aside and briefly toast together the rest of the seeds in a non-stick pan.
  3. Put the seeds in a food processor and grind them to flour. Leave aside.
  4. Blend the basil leaves, the grated goat cheese, pine nuts and salt and oil in the food processor. Blend quickly so to avoid the basil leaves to tarnish.
  5. Add the seeds flour and blend well until the sauce thickens.
  6. Add the remaining oil and blend again quickly .
  7. Fill the jars (they must be perfectly clean and dry) with the pesto and cover the top with some more oil. Keep in the fridge.
Stuffed Cherry Tomatoes:
  1. Wash and dry the cherry tomatoes. Cut in half and remove the seeds inside.
  2. In a bowl stir well together the ricotta and the pesto. Add a pinch of salt.
  3. Stuff the cherry tomatoes with the Ricotta and Pesto, levelling the top with a spoon. Put them in a non-stick oven-dish and garnish with some pine nuts and fresh basil leaves.
  4. Put in the fan-assisted oven for 20 minutes at 200°C / 400°F
Bulgur with Herbs:
  1. Rinse the bulgur wheat under cold running water. Bring to the boil 500 ml of water and cook the bulgur for about 12-15 minutes. Drain and leave it to cool.
  2. Wash and dry the herbs leaves (discard of the stalks) and roughly chop them. Toast the almonds.
  3. Season the cool bulgur with the soja sauce, add the herbs and the toasted almonds. Sprinkle over the gomasio and the sesame seeds.
Recipe by The Freaky Table at