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 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.