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Sourdough roll with homemade pesto and tomatoes

Tomeco

Tomeco

lunch

20

minus

Recipe for

person

persons

20
minutes
Roma tomatoes
Thick slices of artisan bread or ciabatta
Watercress
20 g fresh basil
35 g pine nuts
Extra virgin olive oil
1 clove of garlic
Sea salt and black peppers

Roadmap

  • Lightly toast the pine nuts in a dry pan.
  • In a blender, blend the fresh basil, peeled garlic clove, pine nuts, 1 tbsp olive oil with a pinch of sea salt and black pepper.
  • Mix until everything is well blended but still has a coarse texture.
  • Cut thick slices of bread.
  • Brush with the fresh, homemade pesto and add a few watercress leaves.
  • Thinly slice tomatoes and layer on top.
  • Season with sea salt and black pepper and finish further with a dash of extra virgin olive oil.
  • Finally, place a few more watercress leaves on top.

Tip: leftover pesto can be used as a pasta sauce, pizza topping, or stored in the refrigerator for up to 5 days.

Ingredients

for

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

Roma tomatoes

Coöperatie Hoogstraten - Vector logo Hoogstraten

Thick slices of artisan bread or ciabatta

Coöperatie Hoogstraten - Vector logo Hoogstraten

Watercress

Coöperatie Hoogstraten - Vector logo Hoogstraten

20 g fresh basil

Coöperatie Hoogstraten - Vector logo Hoogstraten

35 g pine nuts

Coöperatie Hoogstraten - Vector logo Hoogstraten

Extra virgin olive oil

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 clove of garlic

Coöperatie Hoogstraten - Vector logo Hoogstraten

Sea salt and black peppers

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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Preparation

20

minus

  • Lightly toast the pine nuts in a dry pan.
  • In a blender, blend the fresh basil, peeled garlic clove, pine nuts, 1 tbsp olive oil with a pinch of sea salt and black pepper.
  • Mix until everything is well blended but still has a coarse texture.
  • Cut thick slices of bread.
  • Brush with the fresh, homemade pesto and add a few watercress leaves.
  • Thinly slice tomatoes and layer on top.
  • Season with sea salt and black pepper and finish further with a dash of extra virgin olive oil.
  • Finally, place a few more watercress leaves on top.

Tip: leftover pesto can be used as a pasta sauce, pizza topping, or stored in the refrigerator for up to 5 days.

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  • Lightly toast the pine nuts in a dry pan.
  • In a blender, blend the fresh basil, peeled garlic clove, pine nuts, 1 tbsp olive oil with a pinch of sea salt and black pepper.
  • Mix until everything is well blended but still has a coarse texture.
  • Cut thick slices of bread.
  • Brush with the fresh, homemade pesto and add a few watercress leaves.
  • Thinly slice tomatoes and layer on top.
  • Season with sea salt and black pepper and finish further with a dash of extra virgin olive oil.
  • Finally, place a few more watercress leaves on top.

Tip: leftover pesto can be used as a pasta sauce, pizza topping, or stored in the refrigerator for up to 5 days.

Recipe for

person

persons

20
minutes
Roma tomatoes
Thick slices of artisan bread or ciabatta
Watercress
20 g fresh basil
35 g pine nuts
Extra virgin olive oil
1 clove of garlic
Sea salt and black peppers

Roadmap

Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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tomatoes

recipes

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recipes

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