Using a teaspoon or a melon baller, scoop out the center of each cucumber. Be careful not to go too deep or the filling will fall out of the bottom.

Make the pesto by combining the almonds, basil, garlic and mayo in a food processor and blend for 15-20 seconds.

Spoon a heaping teaspoon of pesto into each slice of cucumber then top with a small piece of cherry tomato and garnish with chives. Serve immediately or refrigerate for up to 1 day.