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Courgette ribbon, white bean and pesto bruschetta
Serves 2 Starters and mains
Ingredients
- 1 large courgette, thinly sliced into ribbons
- 1 x 400g can cannellini beans, rinsed and drained
- 4 slices sourdough bread, toasted
- 2 lime wedges, to serve
For the vegan pesto
- large bunch basil leaves, plus extra to serve
- small bunch coriander leaves
- 30g pine nuts, toasted
- 35g raw pistachio nuts
- 120ml extra virgin olive oil, plus extra to drizzle
- 3⁄4tsp sea salt
Method
To make the pesto, place all the ingredients into a food processor and blitz until smooth. Set aside. Place the courgette ribbons and beans in a large bowl, add a quarter of the pesto and toss well to coat the vegetables.
Divide the remaining pesto between the toasts, spreading it over the bread, then top with the courgette and beans. Drizzle with olive oil, scatter over some extra basil leaves and sea salt flakes and serve with the lime wedges.
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