Sautéed Tomatoes with Arugula Pesto and Feta


Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

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.


  • 3 Tbsp walnuts
  • Grated zest of 1 lemon
  • 1 clove <


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