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.