1 cup tomato, cherry, red or yellow, halved or quartered, or 2 plum tomatoes, sliced
1 cup lettuce, arugula
1/4 cup cheese, Parmesan, grated
1 clove garlic, quartered
1 Tbsp oil, olive
1 Tbsp vinegar, white balsamic
1/4 teaspoon salt
basil, fresh, optional
nuts, pine nuts, optional
1 cup(s) basil, fresh
1/4 cup(s) nuts, pine nuts
Instructions
Pine Nut Pesto-
In a small food processor, combine 1 cup firmly
packed fresh basil; 1 cup torn fresh arugula or
spinach; 1/4 cup grated Parmesan or romano cheese;
1/4 cup toasted pine nuts, chopped walnuts, or
chopped almonds; 1 quartered clove garlic; 1
tablespoon olive oil; 1 tablespoon white balsamic
vinegar; and 1/4 teaspoon salt. Cover and process
with several on-off turns until a paste forms,
stopped several times to scrape the side. Process
in enough water, adding 1 tablespoon at a time,
until pesto reaches the consistency of soft
butter.
Bruschetta-
Spread Pine Nut Pesto onto baguette slices. Top with
shaved Parmesan and tomatoes. If desired, top with
basil and nuts.
Originally Submitted
9/4/2012
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