I used a parsley pesto for my bruschetta, handy when fresh basil is not so accessible and I used walnuts instead of pine nuts (helps with the cost as pine nuts are so expensive). This parsley pesto is great tossed in freshly cooked pasta, 'if' you have any left over put it in a jar with olive oil and pop it in the fridge to keep for a few days.
I haven't really included much in the way of quantities for this as I just go with the flow to suit how many I am feeding or what I have in.
slices fresh sourdough bread (see last post)
chopped vine tomatoes
sea salt - black pepper
small tin stoned olives (black or green) - chopped
grated Parmigiano Reggiano cheese
Modena Balsamic vinegar
torn fresh basil leaves
for the parsley pesto
bunch fresh parsley (stalks included)
1 clove garlic
handful broken walnuts
1. Start with the parsley pesto. In a food processor add the parsley, a generous pinch of sea salt, the walnuts, clove of garlic (grated). Blitz until smooth then add olive oil until you get a spreadable paste.
2. Take the slices of sourdough bread, lay on a board then spread one side with the fresh pesto.
3. On top of this add the chopped tomatoes, chopped olives, torn basil.
4. Season with salt and pepper and finish with a drizzle of olive oil, a drizzle of Modena Balsamic vinegar and top with a generous grating of fresh Parmigiano Reggiano cheese.
The freshest/tastiest snack or starter or nibbles for drinks...ever!