Tomatoes Stuffed With Spinach Pesto - cooking recipe

Ingredients

4 large ripe tomatoes
1/2 (10 oz.) pkg. frozen spinach, thawed and drained
1 c. firmly packed fresh basil leaves or 5 tsp. dried basil, crushed
1/4 c. Parmesan cheese
1/4 c. walnuts
1/4 c. olive oil
1/2 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. black pepper
1 1/2 c. cold cooked rice (not converted type)

Preparation

Remove cores from tomatoes.
Place tomatoes, stem side down. Cut each tomato to resemble a flower by cutting into 8 wedges almost through to the bottom.
Combine spinach, basil, cheese, walnuts, oil, salt, garlic powder and black pepper in container of electric blender or food processor.
Process until smooth.
Place in bowl and stir in rice.
Spoon into tomato flowers.