How to make
Put the combination of parsley, walnuts, parmesan and garlic in the blender.
Pour olive oil, salt and blend until you get a smooth parsley pesto.
Cut the tops off of the tomatoes and carve them with a sharp knife. Mix the inside of the tomatoes in a bowl with the finely chopped spring onions.
Add the cream cheese, salt and stir the filling. Fill the tomatoes and place their tops back on.
Arrange the stuffed tomatoes on a plate, garnish them with parsley pesto, pour a thin stream of olive oil and serve the salad.
