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Course: antipasto/mezze, hors d'oeuvre, tapas/small plates
Total time: under 30 minutes
Skill level: Easy
Cost: Inexpensive
Yield: Serves 6-8
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Ingredients

  • 1 clove of garlic, peeled
  • 2 bunches of fresh basil, leaves picked
  • 4 ounces pine nuts, lightly toasted and cooled
  • 4 ounces freshly grated Parmesan cheese, plus extra to taste
  • Olive oil
  • 1 large ciabatta, cut into 1/2-inch thick slices
  • Extra virgin olive oil, blended with a tiny squeeze of lemon juice (optional)
  • Sea salt and freshly ground back pepper

Directions

Put half the garlic into a pestle and mortar or a food processor. Add a bit more garlic if you like, but I tend to stick to about half a clove. Pound or pulse this with the fresh basil leaves and the pine nuts to a fine purée. Turn out into a bowl and add the Parmesan. Gently stir in and add a little olive oil until smooth and spreadable. If you want, add more Parmesan to adjust the taste.

Grill or toast the slices of bread, rub with the remaining halved clove of garlic, then drizzle with a little extra virgin olive oil. Spoon over the pesto and season well to taste.

Serve immediately.

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Nutritional Information

Nutrients per serving

353kcal (18%)
210mg (21%)
1mg (2%)
44mcg RAE (1%)
178mg
59mg
12g
1g
2g
31g
12mg (4%)
777mg (32%)
4g (21%)
21g (32%)
3mg (15%)