Mediterranean Stuffed Tomatoes

Directions

1. 1
   Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
2. 2
   While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
3. 3
   Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
4. 4
   Season to taste with salt and pepper.
5. 5
   Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
6. 6
   With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
7. 7
   Lightly sprinkle the insides of the tomatoes with salt and pepper.
8. 8
   Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
9. 9
   Stuff each tomato with about a cup of the filling.
10. 10
    Sprinkle the tops with the olives and garnish with the chopped basil.