Fresh Pesto Bruschetta

Fresh Pesto Bruschetta


I like to make many different types of pesto depending on what type of greens I have on hand.  My basil is going bananas in the garden, this time of year, but I also use kale, spinach, swiss chard, or arugula.  So depending what the pesto will be paired with, I may omit some of the traditional items like pine nuts and cheese.  If I am trying to make a really light and healthy pesto, I will even omit the extra virgin olive oil for basic white vinegar and ease up on the salt.

Here is my traditional Pesto recipe:

2 to 3 cups fresh basil (stems removed)

4-6 cloves garlic

1/2 cup extra virgin olive oil 

Salt & Pepper to taste

1 cup pine nuts but occasionally I use walnuts or pecans

1 cup shredded Parmesan

I throw everything in my food processor and then store  in a mason jar(refrigerated) for pasta, bruschetta, white pizza, paninis, on grilled salmon and other types of fish or chicken.

The sky is the limit for toppings when assembling your bruschetta.  I like traditional tomato, with garlic and herbs, but the picture above is pesto, fresh tomatoes and fresh Parmesan.

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Pesto Bruschetta
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