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Pesto Filled Tear Drops
from the kitchen of Sharmagne Leland-St. John

2 cups fresh basil leaves, packed
½ cup Peccorino freshly grated
½ cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
Salt and freshly ground black pepper to taste
30 tear drop tomatoes
30 whole pine nuts for garnish

In a blender or food processor, combine the basil
and the pine nuts, pulse a few times Add the garlic,
pulse again. Slowly add the olive oil in a constant
stream while continuing to blend. Stop to scrape
down the sides of the blender with a rubber spatula.
Add the grated cheese and pulse again until blended.
Add a pinch of salt and freshly ground black pepper
to taste.

Cut the top off the tomatoes, and carefully scoop out
the seeds and pulp for use in some other recipe such as
gazpacho. Turn them upside down on a paper towel to
drain for about 15 minutes.

Fill the tomatoes with the pesto. Top each with a pine
nut and serve.

NOTE:  These stuffed tomatoes can also be served over cooked pasta. 

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