Pesto Crostini Recipe
- 1 clove of garlic, peeled
- 2 bunches of fresh basil, leaves picked
- 4 ounces pine nuts, lightly toasted and cooled
- 4 ounces freshly grated Parmesan cheese, plus extra to taste
- Olive oil
- 1 large ciabatta, cut into 1/2-inch thick slices
- Extra virgin olive oil, blended with a tiny squeeze of lemon juice (optional)
- Sea salt and freshly ground back pepper
- Put half the garlic into a pestle and mortar or a food processor. Add a bit more garlic if you like, but I tend to stick to about half a clove. Pound or pulse this with the fresh basil leaves and the pine nuts to a fine purée. Turn out into a bowl and add the Parmesan. Gently stir in and add a little olive oil until smooth and spreadable. If you want, add more Parmesan to adjust the taste.
- Grill or toast the slices of bread, rub with the remaining halved clove of garlic, then drizzle with a little extra virgin olive oil. Spoon over the pesto and season well to taste.
- Serve immediately.
