Pesto Stuffed Tomatoes

2 pints cherry tomatoes

1 cup loosely packed basil

1½ cups pine nuts

3 tablespoons olive oil

1 tablespoon balsamic vinegar

½ cup grated Parmesan or Asiago cheese

2 tablespoons lemon juice

Salt and pepper to taste

Cut the tops off the cherry tomatoes and set them aside. Scoop out the tomato pulp with your finger.

To make the pesto, coarsely chop the basil, and then process it with the remaining ingredients in a food processor. For chunkier pesto, finely chop the basil and pine nuts and mix with the remaining ingredients.

Fill each tomato with the pesto, then cap with the tops.

Makes approximately 40 stuffed tomatoes.

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