750g cherry tomatoes
1 bunch of basil
50g walnuts crushed
60ml olive oil
25g grated Parmesan
2 tsp lemon juice
2 garlic cloves crushed
270g mozzarella cut into small balls
Cut the top of each tomato.
Using a teaspoon, carefully scoop out seeds and membrane from each tomato. Pop them cut side down, on paper towel to drain and liquid off.
Pick basil leaves from stems. Keep large leaves for garnish.
Pop your walnuts into a blender and blitz.
Add 3/4 cup of basil leaves, parmesan, olive oil, lemon juice and garlic. Process until a paste forms. Season.
Spoon mixture into a piping bag and Pipe your mixture into tomatoes until 3/4 full.
Pop a ball of mozzarella into each tomato.
Arrange your reserved large basil leaves in a 25cm wreath shape on the serving platter. Arrange tomatoes on top of your basil leaves.