Basil Walnut Pesto Swirl Loaf with Tomatoes

Steps

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the olive oil from the batter portion and line it with a parchment sling.
2. Make the pesto first: in a small food processor, pulse the basil, toasted walnuts, garlic and lemon zest until finely chopped, then blend in 30 g of the olive oil (about three-sevenths) to a thick paste. Set aside.
3. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and dried thyme.
4. In a second bowl, whisk the eggs, Greek yogurt, milk and the remaining 40 g of olive oil until smooth.
5. Pour the wet mixture into the dry mixture and fold just until no dry flour remains. Fold in the green onion and mozzarella; the batter will be thick.
6. Spread half the batter in the pan, dot with half the pesto and swirl it in with a knife. Top with the remaining batter, dot with the remaining pesto and swirl again with a few figure-eights.
7. Press the cherry tomatoes, cut side up, lightly into the top of the loaf.
8. Bake 55 to 60 minutes, until golden and a toothpick in the center comes out clean (a melted cheese smear is fine; wet batter is not). Tent with foil after 40 minutes if browning fast.
9. Cool in the pan for 10 minutes, then lift onto a rack and cool at least 45 minutes before cutting into 12 slices.