Pesto Cherry Tomatoes


2 cups tightly packed basil leaves
3 garlic cloves
¼ c. pine nuts
¾ c. parmesan cheese
1 tbsp lemon juice
½ c. olive oil
Salt and pepper to taste

1 package cherry tomatoes, halved, and seeds removed.


Put basil and garlic in food processor. Drizzle ¼ c. olive oil over the basil and put lid on processor. Process until basil is chopped up. Turn off, take off lid, and use a spatula to push down any basil and garlic that are stuck to the walls of the processor. Add pine nuts, parmesan cheese, lemon juice, remaining olive oil, and a little salt and pepper. Process. If the pesto is too dry, add a little more olive oil and pulse the processor a couple of times to mix. Season with salt and pepper to taste. Fill each cherry tomato half with pesto. Enjoy!