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.
Servings Prep Time
4servings 10-15minutes
Cook Time Passive Time
0 0
Servings Prep Time
4servings 10-15minutes
Cook Time Passive Time
0 0
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.