Pesto Stuffed Cherry Tomatoes
|Cherry tomatoes||2 Pint|
|For the pesto|
|Garlic||2 Clove (10 gm), peeled|
|Loosely packed fresh basil||2 Cup (32 tbs)|
|Toasted pine nuts||1⁄2 Cup (8 tbs) (Toasted Lightly)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Basil sprigs||1 (For Garnish)|
Cut off and discard the tops of the cherry tomatoes.
Scoop out the pulp and seeds with a grapefruit spoon, and drain the tomatoes upside down on a wire rack.
Make the pesto.
Rinse and thoroughly dry the basil leaves.
In a food processor fitted with the steel blade, with the motor running, toss the garlic down the feed tube to mince it.
Stop the motor.
Add the basil, pine nuts, salt, and pepper to the work bowl.
Process until very finely chopped.
With the motor running, slowly pour the olive oil down the feed tube in a thin stream until the mixture reaches a pastelike consistency, neither too thick to drop off a spoon nor runny.
You'll have to stop, stir, and check a few times.
Transfer the pesto to a bowl, and then stir in the cheese.
Shortly before serving, stuff the tomatoes with the pesto and put them on a tray garnished with basil sprigs.