Ingredients

• 8 fresh basil leaves
• 3 cloves of fresh garlic
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1 (6-ounce) package low fat cream cheese
• 1 pint cherry tomatoes (about 30)

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Instructions

1. In a food processor fitted with metal blade puree basil, garlic, pine nuts, Parmesan, and cream cheese to make a paste.
2. To hollow out cherry tomatoes, cut a cone shape out of the stem end of the tomato with a sharp paring knife.
3. Fill tomatoes with "pesto" using a pastry bag fitted with a large nozzle.