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Tomatoes with homemade pesto

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Ingredients for 8 servings:

  • 90 g basil leaves
  • 4 tbsp, heaped pine nuts
  • 6 tbsp, heaped Pecorino, grated
  • 3 tbsp Parmesan, grated
  • 7 tbsp olive oil
  • 4 cloves of garlic
  • Salt and pepper from the mill
  • 24 cherry tomatoes, more or less depending on the size of the tomatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

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Finely blend the basil, garlic, pine nuts, and olive oil. Fold in the grated cheese and season the resulting pesto with salt and pepper. Hollow out the tomatoes and fill them with the pesto. Refrigerate for about 1 hour before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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