Ingredients

450 cherry tomatoes

1 cup fresh basil

4 cloves

4 tablespoon pine nuts

1 teasepoon salt

7 teasepoon olive oil

3 tablespoon fresh grated parmeasan cheese

6 ttablespoons pecorino cheese

ground black pepper

Method

Wash the tomatoes . Using a sharp knife slice off the top from each tomatoes and carefully scoop out the seeds with a small spoon or melon baller

Place the basil, garlic, pine nuts, salt, and olive oil in a blender and food processor and process until smooth. Trasfer the contents to a bowl with a rubber spatula

Use a small spoon to fill each tomato with a little pesto . This dish is all it’s best if chilled an hour before serving .

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