Walnut Pesto Cherry Tomatoes

• 40 cherry tomatoes
• 1 cup walnuts, coarsely chopped
• 34 cup Italian parsley, fresh and chopped fine
• 14 cup basil, fresh and chopped fine
• 4 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice, fresh
• 1 tablespoon garlic, raw and minced (I love garlic, so I used a Tbsp)
• salt

1. Mix together all ingredients besides the cherry tomatoes.
2. Cut a thin slice off the top of each tomato.
3. Scoop out seeds and juice and discard.
4. Invert tomatoes onto paper towels to drain.
5. Fill each tomato shell with about 2 teaspoons of pesto filling.
6. Can be served chilled or at room temperature.

tomatoes, walnuts, italian parsley, basil, extra virgin olive oil, lemon juice, garlic, salt

Taken from www.food.com/recipe/walnut-pesto-cherry-tomatoes-478619 (may not work)