I really love freshly made pesto. Yeah, I know, who doesn’t? It’s a thing of perfection, right? Like Michelangelo’s Sistine chapel. Or The Mindy Project. Every time I eat a plate of freshly boiled pasta, tossed with hearty green homemade pesto I think: “This must be one of my all time favorite meals.”
The only thing you have to leave out is the garlic, but that’s a price you’re willing to pay, believe me, in order to have pesto for breakfast. Or midnight snack. Or whenever. Oh, and another thing: it takes you about four minutes to make this life-altering sandwich.
With a regular pesto you blitz all these great ingredients together and they form this magical wonder sauce. And you, you forget that they were ever even stand-alone ingredients. In this recipe they stay close but still separate (the equivalent of the type of relationship a parent hopes their 14-year-old has with their new boyfriend or girlfriend).
In this way, you let the ingredients mingle happily with each other, but you also let them shine individually. The sweet, salty and crunchy almonds say “Hi!” to the soft cream cheese. The crumbly umami-packed Parmesan is hitting it off with the light herby basil. And the sourdough and the olive oil are, of course, the hosts of this great party.
- Sourdough bread (or any bread you like!)
- Salted butter
- Cream cheese
- Parmesan – shaved, thinly sliced or grated
- Basil – shredded, chopped or small whole leaves
- Almonds and/or pine nuts – toasted and then roughly chopped
- Some good olive oil
- Flaky sea salt
- Toast your bread. Toast the nuts until golden in a medium hot pan with some olive oil and sea salt (4-5 min, shake the pan frequently). Set aside to cool a bit. Dress your toast with butter (no, you should not skip the butter), cream cheese and shaved Parmesan. Sprinkle the basil over it. Chop up the nuts and sprinkle on top. Drizzle with olive oil and sprinkle some sea salt. And then: Enjoy!