Pesto Stuffed TomatoesBasil is plentiful in backyard gardens this time of year. If you’re fortunate to have basil growing in pots or a vegetable garden, you can make this pesto filling and freeze it in batches and thaw when needed. These pesto-stuffed cherry tomatoes make a colorful and tasty appetizer to go with drinks or as part of a buffet. I made them recently for a dinner party, and my guests were delighted with how tasty they were. It’s important to use good grated cheese. For the parmesan, I recommend Reggiano-Parmigiano , and for the pecorino, I recommend Locatelli Pecorino Romano. Serves 8-10 as an appetizer.

1 lb. cherry tomatoes

For the Pesto
1 cup fresh basil
3-4 cloves garlic
4 tbsp. pine nuts
1 tsp. salt
7 tbsp. olive oil
3 tbsp. freshly grated Parmesan cheese
6 tbsp. freshly grated pecorino cheese
Freshly ground black pepper


  1. Wash the tomatoeIMG_1095s and cut in half. Carefully take out seeds and discard.
  2. Place the basil, garlic, pine nuts, salt and olive oil in a blender or food processor and process until smooth. Remove the contents to a bowl with a rubber spatula. If desired, the pesto may be frozen at this point, before the cheeses are added. For later use, thaw, then proceed to step 3.
  3. Fold in the grated cheeses. Season with pepper.
  4. Use a small spoon to fill each tomato with a little pesto. This dish is at its best if chilled for about an hour before serving.

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