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BASIL PESTO AND BRUSCHETTA




Source of Recipe


Brett Favre’s Steakhouse


List of Ingredients




1 clove fresh garlic

2 oz. fresh basil (leaves only)

4 walnuts

1/8 C. Manzanilla olives (non-pitted, drained)

2 tbsp. grated Romano cheese

2 tbsp. olive oil

1 oz. fresh parsley

Recipe



Puree all ingredients in food processor. Spread on toasted French bread slices. Top with bruschetta mix (see recipe below). Top with shredded Parmasan cheese. Serve immediately.

For the bruschetta mix:

8 diced roma tomatoes

¼ C. minced red onion

¼ C. olive oil

2 tbsp. balsamic vinegar

½ tsp. crushed red pepper flakes

Pinch iodized salt

Mix all ingredients well in mixing bowl. Let stand in refrigerator for two hours.