Avocado Toast With Pesto & Roasted Roma Tomatoes

For Basil Pesto: - In a mixer jar, take 20 gm pine nuts, 50 gm parmesan cheese, 1 teaspoon salt, a bunch of fresh sweet basil leaves (I used my home grown sweet basil leaves), 1 tablespoon extra virgin olive oil, 1 teaspoon black pepper powder, 1 clove of garlic, squeeze half lemon. - Grind this mixture to smooth paste and our pesto is ready!

For Avocado toast: - You need ripe but not overripe 2 Hass avocados. - Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. - Mash the avocados, add 1 clove of mashed garlic, lemon juice, 1 teaspoon of black pepper and mix it well.

For slow-roast Roma tomatoes - Preheat oven to 150°C. - Halve the tomatoes horizontally and place, skin-side down on a baking tray. - Add some mashed garlic to each half, sprinkle with the sugar (to caramelise it) and drizzle the olive oil over the top. - Season with salt and pepper and roast in the oven for 1 hour until softened and lightly charred. Set it aside to cool.

Preheat oven to 150°C, cut the Sourdough slices from the loaf and roast it until it turns golden brown.

Take a roasted Sourdough slice, spread pesto and avocado mixture on it. - Add roasted caramelised tomatoes, few fresh basil leaves and sprinkle with black pepper and olive oil.