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Lemon & Rocket Pesto Tartines with Avocado & Asparagus
This zesty pesto made with LemonGold™ lemons is so versatile. Drizzle over toast, mix through pasta or swirl into labneh for delish flavour.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 25 mins
Ingredients
Pesto
70 g rocket
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 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
Method
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.
