Ingredients
- 3 tablespoons pinenuts
- 2 cups fresh basil leaves
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- ½ cup grated Parmigiano-Reggiano
- Large pinch crushed red pepper flakes
- 1 cup cherry tomatoes, halved
- Salt and freshly ground black pepper
- 6 large ripe red tomatoes
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