Broccolini and Gruyere Pesto Toasts
Serves 6-8 as a snack
8 stalks broccolini
1/3 cup toasted pine nuts
1/3 packed cup basil leaves
1 clove garlic, roughly chopped
Juice ½ lemon
1/3 cup grated gruyere
½ cup (125ml) Azalea grapeseed oil, plus extra to brush broccolini and bread
Sea salt and freshly cracked black pepper
French bread stick, cut into 3cm thick slices
Brush broccolini with a little of the extra grapeseed oil to coat. Preheat a BBQ plate or large frypan to medium-high and grill broccolini 2-3 mins each side or until stalks are soft and leaves charred. Transfer to a food processor.
Add pine nuts, basil, garlic, lemon juice and cheese and pulse until roughly chopped. Add ½ cup grapeseed oil, a little at a time, pulsing until it is all incorporated. Transfer the mixture to a bowl, season to taste.
Brush both sides of the bread slices with grapeseed oil. Preheat oven grill to high then toast both sides of the bread slices until light golden in colour.
Spoon pesto generously over the toast slices and serve immediately.