ingredients
makes about 50
1 cup fresh parsley, chopped
2 cloves garlic, roughly chopped
2 tablespoons pine nuts, toasted
1/4 cup olive oil
5/8 cup Parmesan, grated
1/2 cup fresh basil leaves
1 tablespoon butter, at room temperature
1 pound cherry tomatoes
method
1. Finely chop the parsley, garlic, pine nuts and oil together in a food processor or blender.
2. Add the Parmesan, basil leaves, butter and freshly ground pepper, to taste, and process until well combined.
3. Slice the tops from the cherry tomatoes (a small amount of tomato flesh can be scooped out of each tomato first so you can use a generous amount of filling).
4. Spoon a little mound of the pesto mixture into the top of each tomato.
more information
Alternatively, the pesto can be frozen. Spoon into a shallow container and press plastic wrap onto the surface, again to eliminate air.
The tomatoes can be cut and scooped up to 2 hours ahead, then refrigerated.
