Lemon & Rocket Pesto Tartines with Avocado & Asparagus
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
Description
This zesty pesto made with LemonGold™ lemons is so versatile. Drizzle over toast, mix through pasta or swirl into labneh for delish flavour.
Ingredients
Pesto
70 g rocket
3 garlic cloves
½ C (125 ml) cashew nuts
½ C (125 ml) grated Parmesan cheese
¾ C (180 ml) delicate/mild olive oil
½ C (125 ml) LemonGold™ juice
zest of 1 LemonGold™
salt and pepper
Tartines
4 slices of sourdough, toasted
1 x 230 g tub of cream cheese
1 large avocado, peeled and diced
100 g punnet of baby asparagus, steamed
20–30 g roasted and salted cashew nuts, roughly chopped
1 LemonGold™, quartered for squeezing
salt and pepper
Instructions
Pesto
Put all the ingredients for the pesto into a blender and blitz well to combine, then season to taste. If the pesto is a little thick, loosen with a dash more oil until the desired consistency is reached.
Tartines
Spread a layer of cream cheese onto each slice of toast. Add a generous few spoonfuls of pesto and a few spears of asparagus to each. Top with diced avocado, a sprinkling of cashew nuts, a squeeze of LemonGold™ juice and salt and pepper. Serve immediately.
