Lemon-Walnut Pesto Stuffed Cherry Tomatoes - cooking recipe

Ingredients

12 cherry tomatoes
fresh basil (optional) or toasted walnut halves, for garnish (optional)
Pesto
1/2 cup coarsely chopped toasted walnuts
1/2 cup loosely packed fresh basil leaf
1/4 cup freshly grated parmesan cheese
1 -2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon ground pepper, to taste
salt, to taste

Preparation

Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
Taste and adjust seasonings, as necessary.
Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
Sprinkle with paprika just before serving.
Serve chilled or room temperature.