Mediterranean Stuffed Tomatoes
2 quarts water
1 ½ cup raw orzo pasta
Pesto: 1 ½ c. fresh basil leaves, packed
2 cloves garlic, pressed
¼ cup pistachio nuts
½ cup grated parmesan cheese
¼ cup OLIVE MILL Pistachio oil
Salt and pepper
6 large ripe tomatoes
1/3 cup tiny cubes feta cheese
½ cup chopped kalamata olives
Bring water to a boil in pot. Add the orzo, stir and cover. Simmer for about 7 minutes. While orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Blend well adding more oil if necessary. Season to taste with salt and pepper. Drain orzo. Toss lightly with 1 t. pistachio oil and let cool to room temperature. With a serrated knife, cut about a 2” opening in the top of the tomato and remove insides. Lightly sprinkle with salt and pepper. Mix the cooled orzo with the pesto and cheese cubes. Stuff each tomato with about a cup of the filling. Sprinkle tops with the olives and garnish with additional basil.
