Homemade Pesto on Toast with Tomatoes and Feta
This light lunch is quick and tasty. Full of iron rich spinach which supports energy levels and vitality. The lycopene in tomatoes (pick red juicy ones) are protective against cancers such as breast, colon, lung, skin and prostate.
Equipment
- Blender
- Toaster
Ingredients
- 100g Spinach
- Small bunch of basil
- 50g Nuts - such as cashews, almonds, walnuts, pine nuts
- 4 tbsp Extra virgin olive oil
- 2 Garlic cloves, roughly chopped
- 1 Lemon - juice and zest
- 2-4 slices Sourdough bread
- 100g Cherry or plum tomatoes
- 20g Feta cheese
Instructions
- Make the pesto by adding the spinach, basil, nuts, olive oil, garlic cloves and the zest and juice of a lemon to a blender. Season with salt and pepper and blend. Check the seasoning after blending and add more lemon/garlic/salt or pepper for your taste
- Toast the sourdough bread and spread with approx 1 tbsp pesto to serve
- Top the pesto and toast with chopped tomatoes and crumbled feta together with a few basil leaves. Drizzle with extra olive oil should you wish.