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Sun-Dried Tomato Pesto Toasts with Colourful Tomato Basil Salad
Course
lunch
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Servings
4
Calories
866
kcal
Author
Rebel Recipes
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.
Notes
Salt: 1.1g
Nutrition
Serving:
302
g
|
Calories:
866
kcal
|
Carbohydrates:
48
g
|
Protein:
22
g
|
Fat:
63
g
|
Saturated Fat:
7.5
g
|
Fibre:
13
g
|
Sugar:
12
g