Sautéed Tomatoes with Arugula Pesto and Feta

Name: Sautéed Tomatoes with Arugula Pesto and Feta
Yield: Serves 4
Cuisine: Italian
Ingredients: Leaves from ¼ bunch fresh basil; 1 clove garlic, coarsely chopped; Grated zest of 1 lemon; 3 Tbsp walnuts; 1½ lb (750 g) pear tomatoes; Salt and freshly ground pepper; 5 Tbsp (3 fl oz/80 ml) extra-virgin olive oil; 1 cup (1 oz/30 g) packed baby arugula leaves, plus more for serving (optional); 2 oz (60 g) feta cheese

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Simple side dishes can transform your brunch menu and are an opportunity to make the most of fresh seasonal ingredients. Here, small, sweet tomatoes and tangy feta dressed with an arugula pesto show off summer’s crops.

Ingredients

3 Tbsp walnuts
Grated zest of 1 lemon
1 clove <

Europe
Italy
Side dish
Breakfast
Vegetarian
Gluten-free
Summer
Mediterranean

Method

Preheat the oven to 375°F (190°C). Spread the walnuts in a baking pan. Toast until they turn a shade or two darker and are fragrant, 6–8 minutes. Pour the nuts onto a plate to cool.

In a food processor, combine the toasted walnuts, lemon zest, and garlic and pulse just to combi