St. Patrick’s Day Avocado Pesto Stuffed Tomatoes

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30 organic cherry tomatoes

1/2 medium organic avocado, pitted, peeled, and cut up

ounces organic cream cheese, softened

tablespoons organic basil pesto

teaspoon fresh organic lemon juice

Fresh organic basil

  1. Cut a thin slice from the top of each tomato and a thin slice from bottoms of tomatoes so they stand upright. With a small spoon hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.
  2. In a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
  3. Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. 
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