Kale and Parsley Pesto Bruschetta

INGREDIENTS

• 1 baguette (for smaller babies use a regular bread slice)
• 1 clove garlic
• 185ml (3/4 cup) olive oil
• 1 teaspoon garlic powder
• 1/2 cup + 1/4 pumpkin seeds
• 2 large handfuls kale leaves
• 2 large handfuls fresh parsley leaves
• 15 cherry tomatoes
• Handful fresh basil leaves finely chopped
• Juice 1/2 lemon
• 3 tablespoons extra virgin olive oil

METHOD

1. Pre-heat oven to 180ºC.
2. Thinly slice the baguette, then place onto a baking tray and toast in the oven for 5 minutes.
3. Remove from the oven, then rub each piece with the garlic clove. A very small amount of garlic will be on the toast.
4. To make the pesto, add all of the ingredients to a blender and blend until smooth. If it is too thick you can add a little extra olive oil to thin it out.
5. Finely chop the tomatoes and add to a bowl along with the remaining ingredients. Stir well. 
6. To assemble the bruchetta, spoon 1 teaspoon of the pesto onto each bread piece, top with the tomato mixture. 

* For smaller babies - cut a slice of bread into soldiers, lightly toast then serve in the same way.