Bruschetta with Basil & Cashew Pesto
Serves:  1
Average: 4.3 (6 votes)
Difficulty:
Cuisine:
Saved:
Italian
434
Recipe by: Bakers Delight
Recipe from Anorina from "Samelia's Mum". Bread used - Pane di Casa Loaf
Credit: Anorina from "Samelia's Mum"
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Bruschetta with Basil & Cashew Pesto
Ingredients:
Bruschetta
Basil & Cashew Pesto
Method:
Bruschetta
  1. Dice the tomato and finely chop the red onion. Mix these in a medium bowl with a splash of balsamic vinegar and olive oil
  2. Spread a layer of pesto onto the toasted bread. Add the tomato/onion mixture. Top with some fresh parmesan cheese
Basil & Cashew Pesto
  1. Place all of the pesto ingredients (except the olive oil) in your food processor and pulse until it's all blitzed. Add a little of the olive oil and pulse. Add a little more olive oil and pulse again.
  2. Continue adding olive oil until happy with the consistency
Tips & Hints:
  • This recipe makes enough pesto for at least 8 - 10 slices of bread.
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