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Tomato Bruschetta with Pesto


  • 8 slices whole wheat bread

For the Pesto

  • ⅓ cup pine nuts/cashew nuts/walnuts
  • 1 clove garlic
  • 5 cups fresh basil leaves
  • ⅛ tsp unrefined salt
  • 1 tbsp lemon juice
  • 1-2 tbsp water

For the Topping

  • 4 chopped tomatoes
  • 2 cloves garlic
  • 10 fresh basil leaves
  • 2 tbsp balsamic vinegar
  • ¼ tsp unrefined salt

For the Garnish

  • 4 black olives, cut into rings
  • Fresh whole basil leaves


Make the pesto by blending all its ingredients in a food processor. Transfer to a bowl and keep aside. Mix all the topping ingredients in a separate bowl and set aside.

Toast the bread slices, spread pesto over them. Spread the topping over them. Garnish with black olive rings and whole basil leaves and serve immediately.

Serves 4



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