Cherry Tomatoes with Pesto
Ingredients
| 1 lb of cherry tomatoes | ||
| 4 cups basil leaves, packed | ||
| 4 cloves garlic | ||
| 4 tbs pine nuts | ||
| 1 tsp salt | ||
| 1/2 cup olive oil | ||
| 3 tbs Parmesan cheese | ||
| 6 tbs Pecorino cheese | ||
| fresh cracked black pepper to taste |
These make a colorful and tasty appetizer to go with drinks before you move to the table.
- Wash the tomatoes and slice off the top.
- Carefully scoop out the seeds with a small spoon.
- To make the pesto, place the basil garlic, pine nuts, salt and olive oil in a food processor and process until smooth.
- Remove the contents of the bowl with a rubber spatula.
- Fold in the grated Parmesan and Pecorino cheeses.
- Season with salt and pepper.
- Use a small spoon to fill each tomato with a little pesto.
- Chill in the refrigerator for 1 hour before serving.
No Comments