Mediterranean Stuffed Tomatoes

1. 1

   Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.

2. 2

   While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.

3. 3

   Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.

4. 4

   Season to taste with salt and pepper.

5. 5

   Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.

6. 6

   With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.

7. 7

   Lightly sprinkle the insides of the tomatoes with salt and pepper.

8. 8

   Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.

9. 9

   Stuff each tomato with about a cup of the filling.

10. 10

    Sprinkle the tops with the olives and garnish with the chopped basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.