Stuffed Rainbow Baguette with Homemade Pine Nut & Pecan Pesto

Summer is truly here after our first picnic lunch! This stuffed Stuffed Rainbow Baguette with Homemade Pine Nut & Pecan Pesto makes the perfect picnic sandwich. Filled with summer veggies, hummus and fresh pine nut & pecan pesto, it’s practically made to order!

Ingredients

1 artisan-style baguette

4 tbsp hummus

8 slices medium cheddar

¼ red pepper , thinly sliced

¼ cooked beetroot , shredded

2 radishes , thinly sliced

1 yellow or orange carrot , shredded or grated

handful green leaves

1 tbsp vegetarian pesto , mixed with 1 tbsp olive oil

4 tbsp fresh homemade pine nut and pecan pesto (see recipe below)

Directions

STEP 1

Cut the baguette in half so you can open it out like a book. Spread the hummus over the bottom half of the baguette and add the cheese, breaking the slices up if you need to. Scatter the pepper, beetroot, radish and carrot along the baguette, then add the leaves, dribble with the pesto and close the baguette.

STEP 2

Wrap the baguette tightly in baking parchment and tie securely with string. Take a bread knife with you so you can slice it when you’re ready to eat it.

Pine Nut & Pecan Pesto

4 ounce bag basil

2 tablespoons pine nuts

2 tablespoons pecans

5 cloves garlic

3/4 cup olive oil

3/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

Remove basil leaves from stems. Put leaves in a colander to wash. Drain excess water then put in the food processor.