Pesto Stuffed Cherry Tomatoes

Tomatoes and basil are made for each other. Since the season for both is nearing the end, I came up with these little gems combining them. Great as an appetizer, a colorful addition at a barbecue, or nestled on top of a big green salad, I betcha can't eat just one. Here's the quick recipe.

Pesto Stuffed Cherry Tomatoes

2 dozen cherry tomatoes, cored

In food processor combine:

1 c. packed basil leaves

2 cloves garlic, minced

1/4  c. raw pine nuts

1/4 c. parmesan cheese

1/8 c. extra virgin olive oil

sea salt

Pulse till well blended, stuff a spoonful of pesto in each tomato. Refrigerate any leftover pesto.