French Bread Crostini with Sun Dried Tomato Pesto
_ _When you’re waiting for your dinner in a restaurant, I don’t think there’s anyone out there that doesn’t get just a little excited when you see your waiter finally heading towards you with an armful of plates. I never realized however, until my boyfriend pointed it out, that I actually start wiggling in my seat… I quite literally do a “happy dance” when I know I’m close to being fed. Get. In. My. Belly. Now that I’m aware of my actions, I try to control myself in public and I know Nick appreciates that (ok, Fun Police). When I’m making food at home, this dance doesn’t usually make an appearance but tonight was an exception—I took one bite of this and felt my shoulders starting to move…
Servings: About 2 cups
1/4 cup Fresh Basil
1/4 cup Parmesan, grated
1/2 cup Oil-Packed Sun Dried Tomatoes (I used the kind packed with herbs for extra flavor)
1/2 tsp Garlic, minced
1 (heaping) tbsp Walnut, chopped
1 (heaping) tbsp Pine Nuts
*Note: As I discovered, pine nuts can be expensive so if you don’t use them I’m sure the pesto wouldn’t suffer from simply doubling the walnuts
1/2 cup Extra Virgin Olive Oil
1. Place all ingredients EXCEPT the olive oil, in a food processor and blend until they are all combined.
2. Slowly add the olive oil as blender is running until everything is thoroughly combined again.
3. Slice french bread into about 1/2 inch rounds and brush with olive oil (I used garlic-infused oil because I’m a fancy lady) and grill or place on a cookie sheet and broil until the edges are nice and browned.
…Easy enough, right?
2 thoughts on “Eeeeasy Sun Dried Tomato Pesto”
This sounds great, but how much sauce do you put on each slice of bread? Or more to the point: how many people will this serve, as an appetizer?
You really don’t need more than about a tablespoon (if that much) per bread slice, and assuming each person eats 4 as an appetizer, you’d have enough to feed about 8!