Ingredients

Method

• For the pesto:
• 3 cloves garlic
• 30 g parsley
• 30 g basil
• 1⁄2 lemon, juiced
• 50 g walnuts
• 1⁄3 cup olive oil
• 50 g Woolworths dairy-free hard cheese, grated
• sea salt, to taste
• freshly ground black pepper, to taste
• 1 Woolworths ciabatta (or country loaf)

Method

Ingredients

1. To make the pesto, place all the ingredients in a blender and blend until almost smooth. Adjust the seasoning to taste.

2. Slice the bread into thirds lengthways and generously spread the pesto on each layer. If you’re braaiing the bread, wrap in foil and braai as you would garlic bread. Alternatively, bake at 180°C for 15–20 minutes until warm and crispy.

Find more vegan recipes here. 

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger