Stuffed Cherry Tomatoes with Pine Nut Garlic Chevre

When we get cherry tomatoes in the garden
we GET tons of cherry tomatoes so I came
up with this Greek inspired stuffed tomato.
The olive oil, parsley, and goat cheese
stuffed into a tomato will instantly
transport your taste buds to Greece.

Ingredients:
30 cherry tomatoes (1-inch diameter)
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed fresh flat-leaf parsley leaves
1/4 cup pine nuts, toasted
1 large clove garlic, quartered
1/8 teaspoon black pepper
2 tablespoons olive oil
4 ounces goat cheese (chevre), crumbled (1 cup)
Fresh basil leaves (optional)

Directions:
Slice off the very top of each tomato.
Cut a thin slice off the bottom of each tomato so they stand level.
Scoop out tomatoes from the top using a very small, narrow spoon.
Turn upside down on paper towels to drain.
For pesto, in a blender or food processor bowl combine 1 cup basil,
the parsley, nuts, garlic, and pepper.
Cover and pulse until a paste forms, stopping machine
several times and scraping the sides.
With the machine running slowly,
gradually add oil and blend or process
to the consistency of soft butter.
Transfer to a small bowl and stir in the goat cheese.
Spoon pesto mixture into a small self-sealing plastic bag.
Snip a very small hole in one corner of the bag. Seal bag.
Squeeze pesto into the tomato shells.
Place filled tomatoes on a serving plate.
If desired, garnish with small basil leaves.