Pista Pesto Crostini

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Serves 4

This delightful dish combines the rich flavors of pistachios with the freshness of pesto, all served on crispy crostini. It's a perfect way to indulge your taste buds while nourishing your body. So, grab some pistachios, blanch them, and let's get cooking! Don't forget to share your creations using the hashtag #WellnessWednesday and tag Chef Sanjeev Kapoor. Let's inspire each other to embrace a healthy lifestyle!

Recipe

Serves 4 · Prep 10m · Cook 8m

Ingredients

• ½ cup Pro V Select California Roasted and Salted Pistachios
• 4 toasted sourdough bread slices
• 1½ cups fresh basil leaves
• 3-4 garlic cloves
• ¼ cup extra virgin olive oil
• 2 tbsps grated parmesan cheese
• Halved cherry tomatoes as required
• Halved yellow baby tomatoes as required
• Halved bocconcini roundels as required
• Fresh basil sprigs for garnish

Method

1. Remove the shells of Pro V Select California Roasted and Salted Pistachios.
2. Transfer in a grinder jar. Add basil leaves, garlic, extra virgin olive oil and grind to coarse paste.
3. Add parmesan cheese and continue to grind to coarse paste.
4. Preheat the oven at 180ºC. Place sourdough bread slices on worktop. Spread the prepared pesto evenly.
5. Arrange cherry tomatoes, yellow baby tomatoes and bocconcini halves on top and transfer on a baking tray.
6. Bake for 6-8 minutes.
7. Garnish with basil sprigs and serve.