Pumpkin crostini with rocket pesto

These colourful pumpkin crostini with rocket pesto are gorgeous to look at and easy to make. They make a great vegan and gluten-free lunch or snack.

CROSTINI:
4 slices of toasted bread (I used sourdough bread)
½ cup hummus OR vegan ricotta
4 slices of butternut pumpkin / squash (sweet potato works well too!)
1 tbsp pine nuts, toasted on a pan
seeds of ½ pomegranate
olive oil
½ tsp chilli flakes OR Turkish pul biber

ROCKET / ARUGULA PESTO:
28 g rocket / 1 oz rocket / arugula
120 ml / ½ cup extra virgin olive oil
2 tbsp lemon juice
2 tbsp nutritional yeast
28 g / 1 oz walnuts, toasted on a pan
1 large garlic clove
pinch of sugar
¾-1 tsp salt, adjust to taste
black pepper, to taste

View the full recipe at Lazy Cat Kitchen →