Pesto Stuffed Cherry Tomatoes
|1 lb of cherry tomatoes|
|2 oz fresh parsley, chopped|
|2 tbs pine nuts, toasted|
|1/4 cup olive oil|
|2 oz Parmesan cheese|
|2 cloves garlic, finely Chopped|
|1/2 oz fresh basil leaves, torn|
|1/2 stick of butter, room temperature|
|kosher salt and fresh cracked black pepper to taste|
|butter lettuce leaves for presentation|
- Add the garlic, parsley, pine nuts in a food processor and process until smooth.
- Add the Parmesan and basil leaves and pulse, while drizzling the olive oil until well combined.
- Slice the tops off of the tomatoes and scoop the seeds out.
- Fill each tomato with the pesto and present on a lettuce covered platter.