Pesto Crostini
Prep and cook time: Up to 30 mins
Serves: 6-8
Ingredients
1 clove garlic, peeled
3 x 20g bunches fresh basil, leaves only
100g pine nuts, lightly toasted and cooled 929g68j
100g grated fresh Parmesan, and some to taste
250ml extra virgin olive oil, blended with a tiny squeeze of lemon juice (optional)
1 large ciabatta, cut into 1cm thick slices
Sea salt and freshly ground black pepper
Method
Put half the garlic into a pestle and mortar or a food
processor. Add a bit more garlic if you like, but I tend to stick to about ½ a
clove. Pound or pulse this with the
fresh basil leaves and the pine nuts to a fine puree. Turn out into a bowl and add the Parmesan.
Gently stir in and add a little more olive oil until smooth and spreadable. If
you want, add more Parmesan to adjust the taste. Griddle or toast the slices of bread, rub
with the remaining halved clove of garlic, then drizzle with a little extra
virgin olive oil. Spoon
over the pesto and season well to taste.
Serve immediately.
Nutrition Info (per serving) 515 calories, 45 g fat.
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