In a food processor, chop the garlic. Add the basil, pine nuts, salt, pepper and olive oil and process until smooth and creamy. Add the Parmesan, and pulse until well combined.
Cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Place them, cut side down, on a rack to drain for 10 minutes. Fill with the pesto, arrange on a plate and serve. Refrigerate or freeze any leftover pesto.