Vegetables
Pea, Basil and Pine Nut Pesto Ciabatta with Roasted Red Pepper, Avocado and Rocket
By Does My Bum Look 40
By Does My Bum Look 40
Cooking Time
10 minutes
Prep Time10 minutes
BREAD TYPE:
- Thick sliced ciabatta
FOR THE PESTO
- 200g frozen petit pois
- 75g pine nuts, toasted
- 2 sprigs of mint, leaves picked
- 20g basil, stems included
- Sea salt and cracked black pepper
- 1 tbsp extra virgin olive oil
- 1/2 tsp garlic puree
- Cook the peas for 2 - 3 minutes in a pan of salted boiling water. Drain and set aside to cool. Once cooled, place in a food processor, along with the remaining pesto ingredients. Blitz until a smooth, pesto consistency is achieved
- Slice the ciabatta lengthways and place under the grill, cut side up, and gently toast until golden. In a small bowl, combine the Flora and garlic puree. Spread onto the lightly toasted ciabatta
- Generously spread on the pea pesto onto the garlic ciabatta. Drain and dry the peppers on some kitchen paper and lay on top of the pesto
- Thinly slice the avocado and add to the ciabatta, along with a handful of rocket leaves. Place on the top of the ciabatta and slice into 2 - 3 or 4 (depending on appetite) and serve.
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