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–+ servings
Seven mini savory muffins topped with halved cherry tomatoes are arranged on a white plate. The muffins appear to contain spinach or herbs and are in yellow paper cups, set on a wooden table.

Sun-Dried Tomato Kale Pesto Appetizer

A festive, bite-sized appetizer packed with flavor, healthy fats, and hormone-supportive nutrients.
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Prep Time 25 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American (Holiday)
Servings 24
Calories 55 kcal

Equipment

  • 1 food processor
  • 1 mini muffin tin
  • 1 mini liners

Ingredients
  

Base

  • 1 1/3 cups almonds preferably soaked and dehydrated
  • 2/3 cups sun-dried tomatoes roughly chopped
  • ¼ tsp garlic granules
  • 1 heaping tsp nutritional yeast
  • 1 tsp flax seeds, ground

Pesto

  • 2 bunches green curly kale (steam for 10 minutes, if want)
  • 2 tbsp fresh basil chopped
  • ¼ tsp garlic granules
  • 1 tsp nutritional yeast
  • ¼ tsp salt
  • 1 tbsp lemon juice

Top

  • 12 whole cherry tomatoes halved

Instructions
 

Make the Base

  • Line a mini muffin tin with paper liners.
  • Process the almonds in a food processor until crumbly. Add sun-dried tomatoes, garlic granules, nutritional yeast, and flax, processing until the mixture sticks lightly when pressed.
  • Press 1 tablespoon of the mixture into each cup.

Make the Filling

  • Add kale, basil, lemon juice, nutritional yeast, salt, and garlic granules to the processor (no need to wash it).
  • Process until combined, then press 1 teaspoon of pesto onto each crust.
  • Top with half a cherry tomato, cut-side down.

Nutrition

Calories: 55kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 28mgPotassium: 169mgFiber: 1gSugar: 2gVitamin A: 38IUVitamin C: 2mgCalcium: 25mgIron: 1mg
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