Calabrian Chile Pesto for Crostini

Recipe courtesy of Chef Robin Goldstein


  • 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


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.