Lemon Basil Pesto stuffed Tomato Recipe

Lemon Basil Pesto stuffed tomatoes

Got a bunch of great Lemon Basil from Lancaster Farm Fresh Cooperative.  Usually I use pesto from a jar, but there was a lot of the lemon basil so I made a pesto, mixed it with orzo and fontina cheese and stuffed some tomatoes.

Lemon Basil Pesto Stuffed Tomato recipe

• 2 cups lemon basil leaves
• 2 garlic cloves
• 1/3 cup pine nuts
• 1/3 cup grated parmesan cheese
• 1/2 cup olive oil
• salt & pepper
• 1 cup cubed fontina cheese
• 1 cup orzo pasta
• 4 ripe tomatoes

Cook the orzo following directions, approximately seven or eight minutes.

While cooking, make the pesto, pulse the basil, garlic, pine nuts, parmesan cheese, salt and pepper in the food processor six times.  Turn it on and pour in the olive oil until finely chopped and creamy.   Set aside.

Cut a hole in the top of the tomatoes and use a small spoon or melon baller to scoop out the inside of the tomatoes. 

When the orzo is done, mix together the orzo, pesto and cubed cheese.  Spoon the orzo into the tomatoes, drizzle the top with olive oil, and place remaining orzo and tomatoes covered in the refrigerator for a minimum of 30 minutes to chill.   Serve chilled tomatoes on reserved orzo.