Ingredients

1 lbs. Small Cherry Tomatoes
1 Cup Fresh Basil Leaves
3-4 Garlic Cloves
4 Tbsp. Pine Nuts
1 Tsp. Salt, plus extra to taste
1/2 Cup Olive Oil
3 Tbsp. Freshly Grated Parmesan Cheese
6 Tbsp. Freshly Gtated Pecorino Cheese
Black Pepper to taste

Method

1) Wash the tomatoes. Slice the top of each tomato, and carfeully scoop out the seeds with a melon baler or small spoon. (I find a 1/4 tsp. spoon works well)
2) Palce Basil, garlic, pine nuts, salt, and olive oil in a food processor
3) Process until smooth. Remove the contents to a bowl with a rubber spatula.
NOTE: If desired - the pesto may be frozen at this point, before the cheese are added
4) Fold in the cheeses. Season with salt and pepper to taste.
5) Use a small spoon to fill the tomatoes with pesto.
6) Chill at least 1 hr before serving.
7) Serve to greedy children.