Calabrian Chile Pesto for Crostini

Recipe courtesy of Chef Robin Goldstein

Ingredients:

• 1 cup, walnuts
• 1/2 cup, sun-dried tomatoes
• 6 Calabrian Chile Peppers in Oil
• 2 cloves, garlic
• 1/2 cup, Parmesan- grated
• 1/2 cup, fresh parsley leaves
• 1/3 cup, il Fustino Basil Olive Oil
• 1 tsp, salt and pepper

Directions:

In a food processor, pulse the walnut and sun-dried tomatoes until crumbly.

Add the chilies, garlic, Parmesan, parsley and il Fustino Basil Olive Oil to the sun-dried tomato and walnut mixture.

Blend to combine, adding salt and pepper to taste.

Spread on crostini just before serving.

Great as a sandwich spread or accompaniment to cheese.

*This can keep for a week in a covered container in the refrigerator.