Ingredients

• 4 cups cherry tomatoes
• 2 cups fresh basil leaves
• 1/3 cup grated Parmesan
• 1 tablespoon slivered almonds
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt

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Instructions

1. Watch how to make this recipe.
2. Special equipment: A piping bag fitted with a small tip or small spoon A melon baller or paring knife
3. Working one at a time, cut a small slice off the bottom of any tomato that won't stand flat. Cut off the top 1/8-inch of each tomato, and scoop out the top 1/4-inch of flesh, using either a melon baller or a paring knife.
4. Combine the basil, Parmesan, almonds, oil and salt in a food processor; pulse, scraping down the sides, until the mixture forms a paste. Transfer the pesto to a piping bag fitted with a small tip. Fill each tomato with a small dollop of the pesto. Refrigerate until ready to serve or serve immediately.