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Bruschetta with Brazil Nut Pesto



Tangy and versatile

Bruschetta with Brazil Nut Pesto

A great way to work with Brazil nuts, and a lovely change from traditional pine nut recipes. Pesto is such a versatile ingredient, you can always make a bit extra and keep it in the fridge to use as a pasta topping.

Ingredients

  • Ciabatta, sliced lengthways
  • 2 big handfuls organic basil
  • 100 g Brazil nuts
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1/2 tsp sea salt
  • Twist black pepper
  • 3 tbsp nutritional yeast
  • Water to loosenToppings
  • Cherry tomatoes

Method

To make the pesto

  • Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer.
  • You may need to scrape the sides down a few times. Add water to loosen until you get the texture you prefer.
  • Toast the ciabatta then spread on the pesto and top with cherry tomatoes.

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