Macadamia Pesto Bruschetta

1. For the bread: Preheat oven to 400F.

2. Slice baguette into 1 inch slices. Peel garlic and cut in half.

3. Place slices on a baking sheet. Pour olive oil into a small bowl. Brush both sides of each slice with olive oil.

4. Place in oven and bake for 10 minutes, flipping slices halfway through, until lightly golden brown. While bread toasts, prepare the pesto.

5. For the pesto: Remove basil leaves from stems. Peel garlic and coarsely chop. Zest orange.

6. Place basil, macadamia nuts, nutritional yeast, garlic, salt, and orange zest into food processor. Process on high for 20 seconds.

7. With processor running, slowly pour in olive oil. Once oil is fully incorporated, stop food processor. Taste pesto and adjust seasoning.

8. Remove bread from oven. Rub the cut sides of the garlic clove over the hot, toasted bread. Spread each slice with a nice, thick dollop of pesto.

9. Place on a serving tray and sprinkle with extra nutritional yeast, if desired. Enjoy!

10. Store remaining pesto in an airtight container in refrigerator, for up to 5 days.