An easy to follow recipe that is ideal as a weekend brunch or a light lunch, that brings together the flavours of Italy.
1 cup of fresh basil leaves
1/3 cup of freshly grated parmesan cheese
1/3 cup cashews
½ tsp of crushed garlic or ½ a glove of garlic
Olive oil (approx. 2-3 tbsp.)
2 slices of Bakers Delight Pane di Casa (toasted)
1 medium tomato
¼ of a small red onion
Fresh parmesan cheese
Place all of the pesto ingredients (except the olive oil) in your food processor and pulse till it’s all blitzed. Add a little of the olive oil and pulse. Add a little more olive oil and pulse again. Continue adding olive oil until happy with the consistency.
Dice the tomato and finely chop the red onion. Mix these in a medium bowl with a splash of balsamic vinegar and olive oil. Spread a layer of pesto onto the toasted bread.
Add the tomato/onion mixture. Top with some fresh parmesan cheese.
This recipe makes enough pesto for at least 8-10 slices of bread.