Delicious pesto stuffed cherry tomatoes make a great appetizer to wow your guests (or by all means enjoy to yourself!). The recipe calls for cherry but you could also use larger tomatoes to make a nice side. Lots of tomato options available for your CSA share this summer, check out the varieties from the farm in our online store.
1 or 2 garlic cloves, to taste
1 ½ cups fresh basil leaves
2 tablespoons pumpkin seeds or Mediterranean pine nuts
freshly ground pepper to taste
¼ cup extra virgin olive oil
⅓ cup (2 1/2 ounces) freshly grated Parmesan
1 pint cherry tomatoes
To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.
Recipe from NYT Cooking.