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. 

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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.

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Tip: leftover pesto can be used as a pasta sauce or pizza topping, or keep in the fridge for up to 5 days.