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Ingredients
  • 2 slices sourdough bread
  • 8 cherry tomatoes, halved
  • 1 Tbsp feta cheese, crumbled
  • 3 Tbsp pesto
  • subheading: For the Kale Pesto (if making it from scratch) - this will make a huge batch so you'll have left overs!:
  • 200 g ( 7 oz) cavolo nero or curly kale, stems removed and leaves roughly torn or chopped
  • 2 cloves garlic, peeled
  • Juice of 1 lemon
  • 4 Tbsp pine nuts
  • 50 g ( 0.5 cups) pecorino or parmesan*, grated or roughly chopped cubed
  • 1 bunch basil
  • Salt, to taste
  • 100 ml ( 0.40 cups) extra virgin olive oil
Steps
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