Cherry Tomatoes with Pesto


  • 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.

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