Avo toast is nice, but these... 👌🏻

Name: Avo toast is nice, but these... 👌🏻
Total time: 20 min
Ingredients: 80 g Basil; 25 g Spinach; ¼ cups + 5 g Pistachio; 2 pieces Garlic; 3 tbsp Hemp heart; ¾ cups Olive oil; 1 tsp Lemon; ½ tsp Salt; to taste Pepper; ¼ Baguette; 6–8 Cherry tomato; Black pepper; 3–4 tbsp Pesto

By Yeung Man Cooking · 20 min

Ingredients

Basil80 g
Spinach25 g
Pistachio¼ cups + 5 g
Garlic2 pieces
Hemp heart3 tbsp
Olive oil¾ cups
Lemon1 tsp
Salt½ tsp
Pepperto taste
Baguette¼
Cherry tomato6–8
Black pepper
Pesto3–4 tbsp

Instructions

Put all the pistachio pesto ingredients in a blender and blend on medium-high for about 30 seconds.
Use the pesto right away, or store it in a small container in the fridge for up to 1 to 2 weeks.
Slice the baguette into six to eight slices and toast them in a pan or the oven, then let them rest on a cooling rack.
Halve the cherry tomatoes, place them cut side up on a baking tray and season with salt and pepper. Broil on low on the top rack for 4 to 6 minutes, until blistered and slightly charred. Meanwhile, coarsely chop the pistachios.
Spread about 1/2 tbsp of pesto on each toast slice, top with two tomato halves and sprinkle with the chopped pistachios.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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