Ingredients
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15g pine nuts
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30g fresh basil leaves, plus extra for garnish
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15g parmesan cheese, grated
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3 tbsp extra-virgin olive oil
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1 tsp lemon juice
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1/2 garlic clove, crushed
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1/2 red onion, finely chopped
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16 cherry tomatoes, halved
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4 slices dark rye sourdough
Directions
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Heat a frying pan over a medium heat and toast the pine nuts until golden, shaking occasionally. Tip into a food blender with the basil leaves, parmesan cheese, extra-virgin olive oil, lemon juice and crushed garlic and blitz until smooth.
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In a large bowl, mix the red onion and cherry tomatoes together. Season lightly with salt and pepper and set aside.
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Grill the sourdough slices and spread half the pesto on top.
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Combine the remaining pesto with the cherry tomatoes and red onion and pile the mixture on top. Garnish with fresh basil leaves before serving.
