Pesto and Orzo Stuffed Cherry Tomatoes

35 cherry tomatoes
1 cup orzo, uncooked
1 cup fresh basil, packed firmly
1/4 cup fresh grated Parmesan cheese
1/4 cup fresh grated Romano cheese
1 clove garlic
1/8 cup pine nuts
1/8 tsp salt
1/8 tsp pepper
4 Tbs high quality olive oil
Cut the tops of the tomatoes off, remove the pulp/seeds and drain upside down on a paper bag for 5 minutes. Refrigerate. Cook orzo following package directions. Drain. Prepare pesto by combining fresh basil, Parmesan cheese, Romano cheese, garlic, pine nuts, salt and pepper into a food processor. Process together until well mixed. With the food processor running, add the olive oil in a thin stream until pesto is smooth. Combine cooked pasta with 1 cup of the pesto and fill the cherry tomatoes. Serve chilled.
Servings: 35

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