Seared Tomatoes with Arugula Pesto & Feta

10 15 253
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 4
Seared Tomatoes with Arugula Pesto & Feta
Health Rating


3 tbsp Walnuts (part of pesto)
1 whole lemon(s) Lemon peel (zest) (part of pesto)
1 clove(s) Garlic (part of pesto)
1/4 bunch Basil, fresh (part of pesto)
1 cup Arugula (baby if possible)
1/4 cup Olive oil
1 pinch Kosher salt
1 dash Black pepper (pinch)
750 gm Cherry Tomatoes (for fun, get a mix of grape and cherry tomatoes!)
60 gm Feta cheese


1. To make the pesto, preheat the oven to 375F (190C). Pour the walnuts onto a rimmed baking sheet. Toast the nuts in the oven until they turn a shade or two darker and are fragrant, 6-8 minutes. Pour the nuts onto a plate to cool.

2. Finely grate the zest from the lemon (reserve the fruit for another use). In the bowl of a food processor, combine the toasted walnuts, lemon zest and garlic and pulse just to combine. Add the basil and arugula leaves and process until coarsely chopped. With the machine running, slowly pour in the 1/4 cup of oil. Continue to process until the mixture is moist and well blended but still slightly chunky. Transfer the pesto to a small bowl and taste. Adjust the seasonings with salt and pepper.

3. Warm a saute pan or frying pan over medium-high heat, ad add 1 tbsp of oil. Add the tomatoes and a pinch of salt and petter and saute until the tomatoes are warmed through and their skins are just beginning to split - 3 - 4 minutes. Remove from heat and stir in the pesto.

4. Transfer the tomatoes to a serving dish and crumble the cheese over the top. Server warm or at room temperature.


Nutrition Facts

Per Portion

Calories 253
Calories from fat 187
Calories from saturated fat 41
Total Fat 20.7 g
Saturated Fat 4.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.3 g
Monounsaturated Fat 11.1 g
Cholesterol 13.4 mg
Sodium 218 mg
Potassium 534 mg
Total Carbohydrate 11.3 g
Dietary Fiber 4.2 g
Sugars 6.3 g
Protein 5.1 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.2
Milk Alternative 0.3
Vegetables 2.6

Energy sources