Recipe Servings: 4 portionsRecipe Preparation Time: 10 minutesRecipe Cook Time: 7 minutes
2 cups sun-dried tomatoes packed in oil, drained1/2 cup freshly grated parmesan cheese1/2 - 3/4 cup Lucini® Premium Extra Virgin Olive Oil®1/4 cup packed fresh basil leaves1/4 cup packed fresh parsley leaves1/4 cup pinenuts2 garlic cloves, crushed under a knife and peeledFresh ground pepper to taste
Process all the ingredients and half of the Lucini® Premium Select Extra Virgin Olive Oil® in a food processor fitted with the metal blade. Slowly pour in the remaining oil as the pesto is processing. Blend until the mixture forms a coarse paste; add more oil if you desire a thinner paste.Crostini: slice French bread or white Tuscan unsalted bread into small pieces that are approximately 2" x 3" in size. Brush with Lucini® Premium Select Extra Virgin Olive Oil®. Bake at 350 degrees for approximately 5-7 minutes.Spread a spoonful of pesto on each piece of toasted crostini.- Courtesy of Chef Domenica CatelliPerfect as an appetizer or a healthy snack.