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LAERN HOW TO MAKE A QUICK ROASTY PESTO TOASTIES RECIPE TONIGHT!

LAY HO MA (how's it going in Cantonese)! Sign me up for this simple and approachable recipe any day of the week! Join me in this episode and learn how to make some delicious roasty pesto toasts today!

PISTACHIO PESTO INGREDIENTS:
80g basil
25g spinach
1/4 cup pistachios
2 pieces garlic
3 tbsp hemp hearts
3/4 cup olive oil
1 tsp lemon juice
1/2 tsp salt
pepper to taste

DIRECTIONS:
1. Add all of the ingredients to a blender and blend on medium high for about 30 seconds

2. Use right away or transfer into a small container. Store refrigerated and enjoy for up to 1-2 weeks


ROASTY PESTO TOASTS INGREDIENTS:
1/4 baguette
6-8 cherry tomatoes
salt and pepper to taste
5g pistachios (shelled)
3-4 tbsp pistachio pesto

DIRECTIONS:
1. Slice the baguette into six-eight slices and toast them in the pan or in the oven, then let them rest on a cooling rack

2. Slice the cherry tomatoes in half and spread them onto a baking tray facing up. Season with some salt and pepper to taste. Broil low on the top rack for 4-6mins or until blistered and slightly charred. In the meantime, coarsely chop the pistachios

3. Assemble the toasties by spreading about 1/2 tbsp of pesto onto each slice and top with two cherry tomato halves. Then, sprinkle over the chopped pistachios to serve


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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https://www.yeungmancooking.com


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