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Pesto & Tomato Bruschetta


Print Recipe
 Pesto & Tomato Bruschetta
You will need: blender; chopping board & knife; medium size glass jar (with lid). NOTE: Pinenuts have become extremely expensive in recent years, and can often be difficult to find. I have been making my Pesto with a mix of Cashew Nuts & Sunflower Seeds (sometimes other nuts/seeds) for quite some time and I actually prefer the taste. Experiment and see which ones/combination you like.
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Crush or chop the garlic finely.
  2. Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  3. Chop the Baby Tomatoes and mix in a couple tablespoons of the Pesto Sauce. Add a little Olive Oil to help it mix together.
  4. Toast the bread. Optional - use an extra clove of Garlic to rub onto the surface of the toasted bread.
  5. Add a little Olive Oil onto the toasted bread before generously spooning the Tomato Pesto mixture onto the top of the bread. Serve with a splash of Olive Oil, and Sea Salt & Pepper on top.
Recipe Notes

*Make your own Gluten-free/Wheat-free Clean Multiseed Bread.

*You can use a large mouthed jar and an immersion blender, and pulse this sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in the fridge.

*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.

Plant-based Pesto Sauce

I just love finding ways to enjoy favourite foods, choosing to use only the ‘cleanest’ combinations of ingredients possible. This Plant-based Pesto Sauce still packs a tasty punch. All one really needs to do is leave out the traditionally added parmesan cheese and your Pesto will still taste like, well… Pesto! I make this recipe so often and use Pesto in many delicious ways in my own kitchen.

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Plant-based Pesto Sauce
You will need: food processor or blender
Course Meals - Italian Flavours, Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating, Italian
Prep Time 10-15 minutes
Servings
servings
Ingredients
Course Meals - Italian Flavours, Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating, Italian
Prep Time 10-15 minutes
Servings
servings
Ingredients
Instructions
  1. Crush or chop the garlic finely.
  2. Put all the ingredients together in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise sauce becomes a Pesto puree/paste which is not as nice).
Recipe Notes

*You can use a large mouthed jar and an immersion blender, and pulse this sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in the fridge.

Serving suggestions:
* Thinly shave fresh zucchini using a potato peeler or other peeler/spiraliser, and toss with fresh or sun-dried or cooked tomatoes.
*Mix into cooked Rice Noodles and cooked Tomatoes for a quick Pesto Pasta dish.
* Add a little to mayonnaise to make a Pesto Mayo, or just use as is, and add to sandwiches, wraps and burgers.
* Combine with fresh chopped baby tomatoes to top some freshly toasted Clean Multiseed Bread. Finish with a drizzle of Olive Oil on top.
* Add a layer of Pesto Sauce to freshly toasted bread (as linked above) and add grilled veggies, such as capsicum, eggplant, zucchini to make a delicious Mediterranean stack. Finish with a drizzle of Olive Oil on top.