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🍽️ Crispy Crostini with Fresh Pesto

567 kcal · 30 min · 4 servings

Ingredients

• 1 bunch arugula
• 1 bunch basil
• 3 garlic cloves
• 0.5 tsp sea salt
• 50 g Pecorino
• 50 g Parmesan
• 2 tbsp pine nuts
• 100 ml olive oil
• 1 baguette

Instructions

1. 1. Wash the arugula and basil thoroughly.
2. 2. Shake off the water and dry the leaves.
3. 3. Remove the stems from the leaves.
4. 4. Place the leaves in a blender.
5. 5. Peel the garlic cloves.
6. 6. Add the garlic to the blender.
7. 7. Roughly chop the Pecorino and Parmesan.
8. 8. Add the grated cheese to the blender.
9. 9. Add the pine nuts to the blender.
10. 10. Add the salt to the blender.
11. 11. Add half of the oil to the blender.
12. 12. Blend everything on the highest setting.
13. 13. Mix until a creamy pesto forms.
14. 14. Slice the baguette.
15. 15. Toast the slices in the oven at 200 degrees Celsius.
16. 16. Drizzle the toasted slices with olive oil.
17. 17. Spread the pesto on the slices.
18. 18. Serve the bread immediately.
19. 19. Serve with wine to prevent the bread from becoming soggy.
20. 20. Transfer the remaining pesto into a small screw-top jar.
21. 21. Pour the rest of the oil over the pesto in the jar.
22. 22. Store the jar in the refrigerator.

Nutrition per serving

• kcal: 567
• Protein: 18 g · Fett/Fat: 35 g · Carbs: 44 g