Mestemacher walnut protein bread with cheese and pesto

Photo credits: Susanne Brauer

Ingredients serves 2

For the pesto

  • 20 grams pine nuts
  • 1 clove of garlic
  • 120 ml olive oil
  • 1.5 bunch of basil
  • 25 grams of Parmesan cheese
  • Salt according to taste


  1. For the pesto, roast the pine nuts in a pan at medium heat. Place aside to cool.
  2. Blend the basil and garlic using an immersion blender. Fold in the pine nuts and continue blending. Slowly add the olive oil. Now fold in the salt and finely shaved Parmesan cheese. Place in the refrigerator for the flavour to unfold.
  3. Halve the slices of bread and spread with pesto. Quarter the slices of cheese and place them on the bread slices. Garnish with cocktail tomatoes and basil.