The Lost Italian: Sundried Tomato Basil Pesto

Chef Tony Nasello brings a taste of summer to the winter months with a sundried tomato pesto on a crostini.

Sun-Dried Tomato Pesto Crostini

Serves: 4 to 6


2 cups dehydrated, or oil-packed, sun-dried tomatoes

1 tablespoon chopped garlic

2 tablespoons pine nuts

½ cup grated Parmesan cheese

¼ cup extra virgin olive oil

½ teaspoon kosher salt

If you are using dehydrated sun-dried tomatoes, soak them in warm water for 30 minutes to rehydrate them before using. Strain and use.

Combine all ingredients in a food processor, except the olive oil, and mix until well blended. While the machine is running, add the olive oil in a slow, steady stream until a smooth consistency is achieved. Add the salt and adjust as desired.

To store the pesto, place in an airtight container and refrigerate for up to 2 weeks, or freeze for up to two months.


12 crostini

12 slices fresh mozzarella

12 large basil leaves

Sun-dried tomato pesto

Place a slice of fresh mozzarella on each crostini, top it with a leaf of basil and finish with a heaping dollop of the sun-dried tomato pesto.