- 20 minutes
- Makes 24
- Process all the pesto ingredients in a food processor until the mixture is a slightly chunky puree. Taste and adjust the seasoning.
- Halve the tomatoes horizontally. Using a small melon baller or a spoon, scoop out the seeds and juice. Turn upside down to drain. Using a small spoon, fill each tomato shell with about 1 teaspoon of the pesto.
- Serve chilled or at room temperature.