Thick slice of artisan bread or ciabatta
20g fresh basil
35g pine nuts
Extra virgin olive oil
1 clove garlic
Sea salt & black pepper
RUSTIC OPEN SANDWICH WITH INTENSE TOMATOES
Sourdough bread and homemade pesto elevate this open tomato sandwich to a luxurious lunch time treat!
Lightly toast the pine nuts. In a food processor, combine the fresh basil, peeled garlic clove, pine nuts, 1 tbsp of olive oil with a pinch of sea salt and freshly cracked black pepper. Blitz until blended well but still has a coarse texture.
Slice thick slices of bread. Spread with the fresh, homemade pesto and add a few watercress leaves. Thinly slice the Intense tomatoes and layer on top. Add a pinch of sea salt and black pepper and finish with a drizzle of good quality olive oil. Finish with a few extra watercress leaves.
Tip: leftover pesto can be used as a pasta sauce or pizza topping, or keep in the fridge for up to 5 days.