Sun-Dried Tomato Pesto Stuffed Cucumbers

Sundried tomato pesto stuffed cucumbers

The Spruce / Stephanie Kirkos

  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
125 Calories
11g Fat
5g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 125
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 1mg 0%
Sodium 61mg 3%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 2g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The recipe is simple, easy to put together, and looks so elegant on a serving platter drizzled with balsamic reduction

A melon baller comes in handy when preparing this gluten-free appetizer. After slicing two seedless cucumbers into 1" thick slices, use a melon baller to scoop out the center of each slice. This hollowed out portion is filled with a small mound of delicious and tangy sun-dried tomato pesto that comes together in a matter of minutes thanks to a food processor. 

Trader Joe's Julienne Cut California Sun-Dried Tomatoes are good for this recipe. The serving size was perfect, the sun-dried tomatoes so flavorful, and you can control how much oil was used by not purchasing the tomatoes already soaked in oil. 

If you are in need of a small bite for happy hour or lighter fare for a summer gathering, this appetizer will certainly please. 


  • 2 cucumbers (seedless, unpeeled, washed and sliced 1-inch thick)
  • 2 cloves garlic
  • 3 ounces sun-dried tomatoes (julienne-cut, not in oil, we love this package from Trader Joe's)
  • 1/4 cup almonds (slivered)
  • 1/4 cup Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Garnish: balsamic reduction

Steps to Make It

  1. Gather the ingredients.

  2. Wash and slice the unpeeled cucumber into 1-inch thick pieces, discarding the ends. Set aside.

  3. With a food processor, pulse the garlic cloves until minced. 

  4. Add the sun-dried tomatoes, almonds, and cheese to the food processor bowl. Pulse until well combined. 

  5. With the food processor running, very slowly pour in the extra virgin olive oil until a pesto forms.

  6. Scoop the sun-dried tomato pesto into a separate bowl. Season to taste with salt and pepper. Set aside. 

  7. With a melon baller, scoop out the center of each cucumber slice. Fill each hollowed-out center with a dollop of pesto. Arrange stuffed cucumbers evenly on a serving dish. 

  8. Drizzle balsamic reduction over top stuffed cucumbers just before serving. 


  • For an added touch of dreaminess, place a small piece of fresh buffalo mozzarella at the bottom of the cucumber's hollowed-out center before adding the scoop of pesto. 
  • If you have pesto remaining after stuffing all the cucumbers, then toss the leftovers over steaming gluten-free pasta. Alternatively, slather it over a slice of gluten-free bread. 

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels - not all brands are created equal. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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