California Walnut Sun-dried Tomato Pesto Toasts with Colourful Tomato Basil Salad
These toasts are topped with an incredible sun-dried tomato pesto made from walnuts are so tasty! Even better with a fresh tomato & basil salad. The perfect lunch.
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 sliced thinly
- Handful multi coloured. cherry tomatoes sliced
- Handful fresh basil shredded
- A few springs 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 syrup
- Pinch sea salt flakes
- Pinch chilli
- Bread or baguette toasted.
Instructions
To make the pesto
- Toast the walnuts
- Add all the ingredients to a food processor or mini chopper or food processor and blitz to a chunky paste.
- Transfer to a jar.
To make the salad
- Add the sliced tomatoes, basil and crushed walnuts to a large bowl. Sprinkle fresh thyme on top.
To make the dressing
- Add all the ingredients to a jar and shake to combine.
To serve
- Toast the bread, then spread generous amounts of pesto on top
- Serve with the tomato salad and dress with the dressing.
Notes
4 servings