Pistachio Pesto Roasty Toasts

Steps

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1. 1
   Prepare the pistachio pesto: add basil, spinach, pistachios, garlic, hemp hearts, olive oil, lemon juice, salt, and black pepper to a blender and blend on medium-high speed for about 30 seconds until well combined. Use immediately or transfer to an airtight container and refrigerate for up to 1–2 weeks.
   ≈0:27
2. 2
   Toast the bread: slice the baguette into 6–8 pieces and toast in the oven on a sheet pan or in a skillet over medium heat for a couple of minutes until golden brown. Flip and toast the other side for another minute or two, then transfer to a cooling rack to maintain crispness.
   ≈1:46
3. 3
   Roast the tomatoes: halve the cherry tomatoes and place them cut-side up on a baking tray. Season with salt and black pepper. Place in the oven on the top rack under the broiler on low setting for 4–6 minutes until blistered and lightly charred. Meanwhile, coarsely chop the pistachios.
   ≈2:32
4. 4
   Assemble the toasts: spread about half a tablespoon of pistachio pesto on each slice of toasted bread, top with two roasted cherry tomato halves, and finish with a sprinkle of chopped pistachios before serving.
   ≈3:13