Ingredients
30 cherry tomatoes, 1 inch in diameter
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed fresh flat leaf parsley leaves
1/4 cup pine nuts, toastedd
1 large clove garlic, quartered
1/8 t black pepper
2 T olive oil
4 oz goat chees, crumbled
Fresh basil leaves, optional
Preparation
Slice off the very tops of each tomato. Cut a thin slice off the bottom of each tomato so they stand level. Scoop out tomatoes from the top using a very small, narrow spoon. Turn upside down on paper towels to drain. For pesto, in a blender or food processor combine 1 cup basil, the parsley,nuts, garlic and pepper. Cover and blend or process with several on off turns until a paste forms, stopping machine several times and scraping sides. With the machine running, slowly add oil and blend or process to the consistency of soft butter. Transfer to a small bowl and stir in goat cheese. Spoon mixture into a small self sealing plastic bag. Snip a very small hole in one corner of the bag. Seal bag. Squeeze pesto into the tomato shells. place filled tomatoes on a serving plate. If desired, garnish with small basil leaves.
