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Bruschetta with Pistachio Pesto (vegan)

Prep time: 10 mins | Chill Time : 2 - 3 hours


2 slices crusty bread
2 plum tomatoes
1/2 small red onion
1tbsp olive oil
1tsp balsamic vinegar
Salt and pepper to taste
1 garlic clove
1/2 cup of fresh basil
1tbsp olive oil
1tsp lemon juice
1tbsp Kape Pure Pistachio Butter
2-3 tbsp water


Dice the tomatoes and red onion and place in a bowl.

Add the olive oil, balsamic vinegar, and season to taste with a pinch of salt and
pepper. Place in the fridge to marinate.

Lightly toast the slices of bread (either in the oven or toaster).

Peel the garlic clove and rub both slices of toasted bread with the garlic.

Place the basil, olive oil, lemon juice, pistachio butter, leftover garlic (should be almost 1 entire clove) salt and pepper (a pinch of each) and 1tbsp
water into a blender. Blend until smooth. Add the remaining tbsp of water as
required to make a runny pesto.

Serve the tomato mixture on top of the slices of bread - if you don’t want it to be
too soggy then leave the remaining marinade, but it tastes great poured over the top!

Drizzle the pesto over the bruschetta and garnish with fresh basil.