This bruschetta with vegan pesto is our proposed starter for Valentine’s Day, because there is nothing more romantic than Italian food (or at least it seems that way to me).

We already had a pesto recipe (which you can see here) but we wanted to improve it, make a vegan version without dairy and the result has been incredible, you are going to love it!



  • 25 gramos de albahaca fresca
  • 25 gramos de piñones
  • 1 diente de ajo
  • 50 gramos de aceite de oliva virgen extra
  • 2 cucharadas de levadura de cerveza
  • Sal y pimienta negra al gusto
  • 4 rebanadas de pan
  • 12 tomates cherry


  1. In a food processor, food processor kitchen or mixer we put the basil, the pine nuts and the garlic (you can remove the germ so that it is not so strong) and crush them.
  2. Add the oil, the yeast of beer, salt, pepper and grind until the desired consistency is obtained. If you like the pesto to be less liquid and more consistent, you can add more pine nuts or less oil.
  3. Toast the slices of bread in a toaster, pan, iron or on Bake in the oven until hot and lightly browned on both sides, but not too dry.
  4. Spread the pesto over the slices, place the halved cherry and add a little salt and black pepper.
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