Tomato Filled with Arugula and Pesto Recipe

Ingredients

Serve 4-6

• 8-12 small salad tomatoes

• salt to taste

• 1 small bunch parsley

• 4 leaves fresh basil

• 4 tbsp pine nuts

• 4 tbsp extra-virgin olive oil

• 1 tbsp capers

• 1 tbsp fresh lemon juice

• 1 lb/500 g arugula/rocket

Method:

1. Cut the tomatoes in half and squeeze out as many of the seeds as possible.

2. Sprinkle lightly with salt and place upside-down in a colander to drain for 30 minutes.

3. Process the parsley, basil, pine nuts, oil, capers, lemon juice, and salt in a food processor or blender until smooth.

4. Garnish the tomatoes with the arugula and  spoon the pesto over the top. Serve.