Grilled Sardines with Pesto & Tomato

Directions

1. To make the green olive and basil pesto, crush the garlic using a mortar and pestle. Add the green olives and pound to a rough paste, then add the toasted pine nuts and basil and continue pounding until broken down. Add the parmesan, lemon zest and juice, and olive oil, mixing to a loose, textured pesto. 
2. Alternatively, pulse the garlic in a small food processor, then add the olives, pine nuts, basil and pulse until roughly chopped. Add the parmesan, lemon zest, lemon juice and olive oil, mixing or pulsing to a loose, textured pesto.  
3. Preheat a grill pan to high heat. 
4. Lightly coat the bread with Arbequina olive oil and place, oiled side down, onto the hot grill. Press lightly to ensure good contact and cook until lightly charred. Turn and grill the other side, then set aside. 
5. Pat the sardines dry and lightly coat with Arbequina olive oil. Season lightly with pink lake salt. 
6. Place the sardines skin-side down onto the hot grill and cook for 1-2 minutes without moving, until lightly charred. Turn carefully and cook for a further 1–2 minutes until just cooked through. 
7. Spread a spoonful of the green olive and basil pesto over the grilled bread. Top with tomatoes and arrange the sardines over the top. Spoon over a little more pesto, finish with Mount Zero Arbequina olive oil and a squeeze of lemon, and serve immediately.