Tomatoes and basil are made for each other. Since the season for both is nearing the end, I came up with these little gems combining them. Great as an appetizer, a colorful addition at a barbecue, or nestled on top of a big green salad, I betcha can’t eat just one. Here’s the quick recipe.
Pesto Stuffed Cherry Tomatoes
2 dozen cherry tomatoes, cored
In food processor combine:
1 c. packed basil leaves
2 cloves garlic, minced
1/4 c. raw pine nuts
1/4 c. parmesan cheese
1/8 c. extra virgin olive oil
sea salt
Pulse till well blended, stuff a spoonful of pesto in each tomato. Refrigerate any leftover pesto.

Tomatoes and basil are made for each other. Since the season for both is nearing the end, I came up with these little gems combining them. Great as an appetizer, a colorful addition at a barbecue, or nestled on top of a big green salad, I betcha can't eat just one. Here's the quick recipe.
Refrigerate any leftover pesto.