2 dozen cherry tomatoes, washed with stems removed
2 bunches cilantro leaves, washed and dried
2 cloves garlic
1/2 cup toasted pinenuts or walnuts
1/2 cup Parmesan
1 cup mayonnais
Using a paring knife, remove divot from bottom side of each tomato. In a food processor, combine cilantro leaves, garlic, nuts and Parmesan and process. Add mayonnaise and process until smooth. Fill a small plastic baggy with cilantro mixture and snip off 1 corner of the bag. Fill each tomato by squeezing bag. Serve chilled.