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 😉


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!


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


  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.


Enjoy 🙂