Roasty pesto toasties: toasted baguette with pistachio pesto, broiled cherry tomatoes and crushed pistachios
Yeung Man Cooking · ♥ 4.5K likes · 60.7K views · 6 min video
Read about tomatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 5 g pistachios
- 80 g fresh basil
- 25 g spinach
- ¼ cup pistachios
- 2 pieces garlic
- 3 tbsp hemp hearts
Put basil, spinach, pistachios, peeled garlic, hemp hearts, olive oil, lemon juice, salt and pepper into a blender.
- ¾ cup olive oil
- 1 tsp lemon juice
- ½ tsp salt
- fresh cracked pepper
Blend on medium-high for about 30 seconds. Use right away, or refrigerate in an airtight container for up to one to two weeks.
Toast the slices in a frying pan over medium heat (or in the oven on a sheet pan) a couple of minutes until golden brown; turn and toast the other side a minute or two.
- 6–8 whole cherry tomatoes
Halve the cherry tomatoes and place cut side up on a baking tray; season with salt and pepper.
- ½ tbsp pistachio pesto
Spread about half a tablespoon of pesto on each toast, top with the blistered tomatoes, and sprinkle over the crushed pistachios.
Assembling the toasties