Purple Pesto and Tomato Toast

At the height of the tomato season enjoy a smear of freshly made purple basil pesto across toasted bread and pile it high with a mix of heirloom beefsteak, and sweet cherry tomatoes in a variety of colors. Topped with a drizzle of olive oil, and curls of parmesan cheese, you’ll be licking your fingers while reaching for another slice. 

What you’ll need:

  • Cutting board and knife
  • Toaster
  • Blender or food processor
  • Rubber spatula
  • Measuring cups
    Purple Pesto:
    • 2 cups packed fresh purple basil, washed and trimmed from stems
    • 2 tbsp walnuts
    • 2 large cloves garlic
    • ½ cup olive oil
    • 1 pinch salt
    • Optional: Splash of lemon juice
    • Optional: ½ cup freshly grated parmesan or pecorino cheese
    *note: If freezing, do not add the cheese until after thawing, just before use.
    Tomato Toast:
    • Slices of crusty bread, baguette or loaf, toasted until golden brown
    • 2-3 ripe beefsteak tomatoes, sliced into rounds
    • 1-pint mixed cherry tomatoes, halved
    • Olive oil to drizzle
    • Flaked salt and freshly ground pepper

    1. Blend together all pesto ingredients until smooth, but not mush, scraping down the blender with a rubber spatula.

    2. Toast the bread until golden brown and smear with a layer of purple pesto. 

    3. Pile tomatoes on top and add a drizzle of olive oil, a grind of fresh black pepper, and a pinch of flaked sea salt. Add extra curls of cheese if desired.

    4. Slice into pieces if desired and enjoy!


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