whole grain baguette or other bread of choice, sliced and toasted
shaved parmesan cheese
baby arugula
Instructions
In the bowl of a food processor, whiz the garlic cloves until minced.
Preheat oven to 350. (I like to use my toaster oven.) Spread almonds on a baking sheet and toast lightly. (Using pre-roasted almonds works, too.) Remove from oven and add straight to food processor with garlic. Process into crumbs.
Add the remaining pesto ingredients to the food processor and puree until your desired texture is reached. I like mine somewhat chunky. Taste and adjust salt and pepper to your liking. Don't be afraid to use a fair amount of salt!
Spread pesto on toast. Top with parmesan and arugula. Serve and enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/04/beet-pesto-toasts/