30 cherry tomatoes (1-inch diameter)
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed fresh flat-leaf parsley leaves
1/4 cup pine nuts, toasted
1 large clove garlic, quartered
1/8 teaspoon black pepper
2 tablespoons olive oil
4 ounces goat cheese (chevre), crumbled (1 cup)
Fresh basil leaves (optional)
Slice off the very top of each tomato. Cut a thin slice off the bottom of each tomato so they stand level. Scoop out tomatoes from the top using a very small, narrow spoon. Turn upside down on paper towels to drain.
For pesto, in a blender container or food processor bowl combine 1 cup basil, the parsley, nuts, garlic, and pepper. Cover and blend or process with several on/off turns until a paste forms, stopping machine several times and scraping the sides. With the machine running slowly, gradually add oil and blend or process to the consistency of soft butter. Transfer to a small bowl and stir in the goat cheese.
Spoon pesto mixture into a small self-sealing plastic bag. Snip a very small hole in one corner of the bag. Seal bag. Squeeze pesto into the tomato shells. Place filled tomatoes on a serving plate. If desired, garnish with small basil leaves. Makes 30 tomatoes.
Make Ahead Tip
Prepare as above through step 3. Cover and chill up to 4 hours.
Per Serving: cal. (kcal) 29, Fat, total (g) 2, chol. (mg) 2, sat. fat (g) 1, carb. (g) 1, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 1, vit. A (IU) 194.36, vit. C (mg) 4.72, Thiamin (mg) 0.03, Riboflavin (mg) 0.04, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 16, Potassium (mg) 59, calcium (mg) 10.1, iron (mg) 0.36, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet