Toast, avocado, peppers and purple sprouting broccoli with anchovy pesto recipe

Ingredients

• 2 slices of sourdough
• Extra-virgin olive oil
• Drizzle of balsamic vinegar, white or dark
• 1 large ripe avocado, halved and stoned
• 1 roasted red pepper, cut into strips
• 4-6 stalks of purple sprouting broccoli
• 50g tin of anchovies in olive oil, drained
• 1 garlic clove, chopped
• 70g pine nuts or blanched almonds
• 100ml extra-virgin olive oil
• Lemon juice, to taste (I usually end up using just less than the juice of ½ lemon)