B’s Basil Pesto Brushchetta (Without Garlic)

Yummy.  Home-made pesto cannot be compared to the store bought kind at all!  It simply melts in your mouth. I made the pesto a day earlier as I wanted it to sit in the fridge overnight to make it more flavourful.  Pesto and Brushchetta are both notoriously famous for their garlic flavour.  I however do not like garlic.  I find the smell rather pungent and the after-taste deadly.  So here you have it Basil and Brushchetta without garlic.  Feel free to add garlic if you like the taste as it does enhance it for garlic-fans!

Here’s a picture of my masterpiece 😉

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Doesn’t that just look gorgeous?  YES – food can look gorgeous.  😉

Here’s what I did..

First I made the pesto…

ImageBlend. Blend. Blend.

Then I used my home-made bread (pan-toasted first) and topped it with everything.  Ready to go in the oven!

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And out it comes!  All ready to feast on.  It screams EAT ME NOW! 🙂

B’s Basil Pesto Brushchetta

Makes: As many as you spread! 

Ingredients for pesto:

  • 2 cups of basil leaves (removes stems of course!)
  • 1/4 cup of olive oil
  • 1/4 cup pine nuts
  • 1/3 cup of cheese (I used cheddar as that’s what I had at home!)
  • Salt and pepper

Ingredients for Brushchetta:

  • Pomodoro Fresh Tomatoes
  • Bread (toasted first)
  • A bit of cheese
  • Fresh Basil leaves (torn for the garnish)
  • Salt and Pepper

Method:

  1. Blend basil leaves, pine nuts and cheese together using a food processor.  Add olive oil and blend again.  Add salt and pepper.
  2. Toast home-made bread.  I like doing this on the pan as I love how it comes out 🙂
  3. Spread basil pesto on bread, top with chopped tomatoes.  Add salt and pepper.
  4. Top with some cheese.
  5. Put in oven (about 190 C) till cheese has melted.

YUMMYYYYY!

Enjoy 🙂

xx

B