To make the pesto, blitz the garlic and parmesan in a food processor to break it up. Add the pine nuts and basil and blitz briefly until roughly chopped and then drizzle in the olive oil with a little salt and pulse until just combined. Once the pesto is ready, grill the tomatoes on medium for 8-10 minutes or until softened, then grill that lovely HovisⓇ GranaryⓇ on one side. Turn over and lay the cheese on top. Grill for 2-3 minutes or until the cheese is melted and golden. Remove from the grill, drizzle over 2-3 tbsp of pesto and serve with the grilled tomatoes.
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