Cherry Tomatoes With Pesto (Gluten-Free)

• 500 g small cherry tomatoes (1 lb)
• 1 cup basil leaves
• 2 garlic cloves
• 3 tablespoons pine nuts
• 14 cup olive oil
• 3 tablespoons grated parmesan cheese
• 5 tablespoons grated extra-tasty cheese (can use other hard strong matured cheese)
• salt and pepper

1. Wash and dry the tomatoes.
2. Using a sharp knife, cut the top of each tomato and scoop out the seeds with a small spoon or melon baller, discard the pulp.
3. Put the tomatoes aside on a plate until the pesto is ready.
4. To make the pesto- blendd the basil, garlic, pine nuts and olive oil in a food processor- process until smooth.
5. Pour the mixture into a smaller bowl and fold in the grated parmesan, extra tasty cheese and seasonings.
6. Fill a piping bag with the pesto mixture.
7. Using a round nozzle, pipe the pesto into the tomato cups.
8. Chill the tomatoes for about an hour before serving.
9. Makes approx 30.

basil, garlic, pine nuts, olive oil, parmesan cheese, matured cheese, salt

Taken from www.food.com/recipe/cherry-tomatoes-with-pesto-gluten-free-435795 (may not work)