The pesto can be made several days ahead and stored in a jar. Pour a thin layer of olive oil over the top of the pesto to just cover. Pesto can also be frozen in ice cube trays and thawed when required.
ingredients
makes about 30
1 cup fresh basil leaves
1/2 cup pecan nuts
1/4 cup olive oil
3 cloves garlic
1 French bread stick, thinly sliced
10 large sun-dried tomatoes, cut into thin strips
1 1/2 cups Parmesan, thinly shaved
method
1. To make the pesto, mix the basil leaves, pecans, oil and garlic in a food processor until the mixture is smooth.
2. Toast the bread slices under a grill until brown on both sides.
3. Spread the pesto evenly over the pieces of toast. Top each slice with sun-dried tomatoes and some of the Parmesan.
