- 8 thick slices of (gf) bread
- 200g sun dried tomatoes
- 20g pine nuts
- 20g tofu ricotta
- 4 basil leaves
- 1 cucumber
- chopped parsley
- olive oil
- chili flakes
- salt
- blend the sun dried tomatoes (oil drained), tofu ricotta, pine nuts, basil, a dash of chili flakes and a dash of salt with an immersion blender, use the oil if the pesto is too thick and hard to blend
- peel and finely dice the cucumber removing the bitter seeds, mix the tomato pesto with the cucumber, parsley and a splash of oil (if not used in the blender)
- toast the bread until crispy, then spread the pesto on top, enjoy!
apr 23 2021 ∞
mar 2 2022 +