Pesto Cream Cheese Filled Tomatoes

Ingredients:

3 c. fresh basil leaves
3 garlic cloves
1 tsp. salt
1/3 c. pine nuts, plus garnish
1 Tbs. olive oil
8 oz. 1/3 less fat cream cheese
1/2 tsp. grated fresh pepper
2 pints cherry tomatoes (or your tomato of choice)

Remove the stems and or core of the tomato. Scoop the filling out with the end of your paring knife and place the tomato upside down to drain out the liquid. Repeat with the remaining tomatoes. Meanwhile, process the basil, garlic, salt, pepper, pine nuts and olive oil on low speed. Add in the cream cheese and pulse until well combined. Scoop the cream cheese mixture into a pastry bag with a star tip at the end and set aside. Cut a small portion of the bottom off of the tomato to make the bottom flat so that the tomatoes will not roll on the plate. Fill each tomato with the cream cheese mixture. Top with a few pine nuts.