Cherry Tomatoes Stuffed With Pesto

1. 1

   To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic.

2. 2

   When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula.

3. 3

   Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy.

4. 4

   Add the Parmesan, and pulse until well combined.

5. 5

   You can also use a mortar and pestle.

6. 6

   Add the basil leaves gradually, and mash with the pestle.

7. 7

   Add the pumpkin seeds or pine nuts, garlic, salt and pepper.

8. 8

   Mash to a paste with the basil.

9. 9

   Work in the olive oil and the Parmesan.

10. 10

    Using a paring knife, cut thin slices from the tops of the cherry tomatoes.

11. 11

    Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato.

12. 12

    Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes.

13. 13

    Fill with the pesto, arrange on a platter and serve.

14. 14

    Refrigerate or freeze any excess pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.