Open-Faced Tomato And Pesto Sandwiches - cooking recipe

Ingredients

1 oz basil leaves (about 1 pot of basil)
1 clove garlic, peeled and roughly chopped
1/4 cup macadamia nuts
5 tbsp olive oil
4 slices rye bread
14 oz large ripe tomatoes, sliced
1 None spring onion, trimmed and sliced into strips

Preparation

To make the pesto, strip the basil leaves from the stems straight into a small food processor, add the garlic, nuts and oil and blend. Season well with salt and pepper.
Spread some pesto on the bread, arrange tomato slices on top and sprinkle with spring onion.