Ingredients:
150 gr Parmesan cheese
Pesto:
50 gr  basil
50 gr pecan nuts
60 ml olive oil
2 garlic cloves
extra:
kitchen machine or blender
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Preparation:
© Janneke's Recipe pages - recipe baking your own bread, stuffed buns
Cut the French bread or the ciabatta in slices of 1 cm. Toast on both sides golden brown. Soak the sun dried tomatoes in some (boiling) water.
Mash basil, pecan nuts, oil and garlic for the pesto in a kitchen machine or a blender to a smooth paste.
Cover the toast with the pesto-mixture.
Garnish with some strips sun-dried tomato and the grated Parmesan cheese.
(The pesto is 2 days conservable under a thin layer of oil in the fridge.
Some other pesto recipes you'll find here)
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