- 24
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Ingredients
- 8 fresh basil leaves
- 3 fresh garlic cloves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1 package low-fat cream cheese - (6 oz)
- 1 pint cherry tomatoes - (abt 30)
Preparation
Step 1
In a food processor fitted with metal blade puree basil, garlic, pine nuts, Parmesan, and cream cheese to make a paste.
To hollow out cherry tomatoes, cut a cone shape out of the stem end of the tomato with a sharp paring knife.
Fill tomatoes with "pesto" using a pastry bag fitted with a large nozzle.
This recipe yields 24 appetizers.
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