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

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