Empty My Fridge
Avo toast is nice, but these.
Zutaten
- Basil80 g
- Spinach25 g
- Pistachio¼ Tassen + 5 g
- Garlic2 Stück
- Hemp heart3 EL
- Olive oil¾ Tassen
- Lemon1 TL
- Salt½ TL
- Peppernach Geschmack
- Baguette¼
- Cherry tomato6–8
- Black pepper
- Pesto3–4 EL
Zubereitung
- 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.
Zusammengefasst aus dem Video von Yeung Man Cooking. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchZitroneTomateBrotSpinatKirschtomatePistazieBaguette
Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.