Sun-Dried Tomato Pesto Toasts with Colourful Tomato Basil Salad by Rebel Recipes

Course lunch
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4
Calories 866kcal

Ingredients

For the red pesto:

  • 250 g sun blush/sun dried tomatoes drained
  • 30 g fresh basil
  • 200 g California walnuts
  • 1 clove garlic
  • 4 tbsp nutritional yeast
  • 4 tbsp extra virgin olive oil
  • Big pinch sea salt
  • Pinch black pepper
  • Pinch chilli flakes
  • Juice 1/2 lemon

For the salad:

  • 3 colourful tomatoes
  • Handful multi coloured. cherry tomatoes
  • Handful fresh basil
  • A few sprigs of fresh thyme
  • A few toasted California Walnuts - crushed

For the dressing:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp maple
  • Pinch sea salt flakes
  • Pinch chilli

Instructions

To make the pesto:

  • Toast the walnuts
  • Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.
  • Transfer to a jar.

To serve:

  • Toast bread then spread generous amounts of pesto on top. Add sliced avocado, toasted seeds and fresh herbs.

Nutrition

Serving: 302g | Calories: 866kcal | Carbohydrates: 48g | Protein: 22g | Fat: 63g | Saturated Fat: 7.5g | Fibre: 13g | Sugar: 12g

Notes

Salt: 1.1g