What You Need:
1 C fresh basil leaves, tightly packed
2 cloves of garlic
3 tbsp pine nuts
1/2 C extra virgin olive oil, divided
3 tbsp + 1/2 C of Parmesan cheese, grated and divided
1 tsp salt, divided
1/2 tsp pepper, divided
4 large plum tomatoes
How to Make It:
In a food processor or blender chop the basil, garlic and pine nuts until finely chopped.
Add in 1/4 C of the oil and process until the mixture forms a past.
Add in 3 tbsp of the Parmesan cheese, 1/2 tsp of the salt and 1/4 tsp of the pepper and pulse just until combined.
Put the mixture into a mixing bowl and let set for 15 minutes to incorporate all the flavors.
The grill is heated to medium hot temperature.
Slice the tomatoes in half lengthwise and remove the seeds.
Brush the cut side of the tomatoes with the remaining oil and sprinkle with the remaining salt and pepper.
Grill the tomatoes cut side down 8 minutes or until soft and slightly grill marked.
Carefully remove the tomatoes from the grill and stuff each tomato half with the pesto mixture.
Sprinkle each stuffed tomato with the remaining Parmesan cheese.
What do you think of when someone mentions the 4th of July? Lots of food, maybe the beach, and then fireworks at the park! With all that traveling and kids on the loose, snacks are a must-have for the day.
What You Need:
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