Crostini with Homemade Pesto

This was the dinner party starter,  its quick, easy, and can be made ahead of time, storing the pesto in jars. If you happen to live somewhere blessed with good, fresh, flavourful tomatoes, feel free to use those exclusively instead of the sundried tomatoes. Unfortunately, the Netherlands in winter is not one of those places. With Christmas parties coming up, these also make hassle free finger food as its easier to make large quantities of pesto rather than small ones..

Tomato and Almond Pesto


  • 2 Fresh tomatoes
  • 6 pieces of sundried tomato from jar
  • 40g almonds, chopped
  • 100g grated parmesan or pecorino cheese
  • 1 garlic clove, chopped
  • 50-60 ml olive oil
  • Fresh basil


  • Blend all the ingredients until smooth, adding the olive oil to get the desired consistency.

Rocket, Basil and Mint Pesto


  • 60g rocket leaves
  • 20g basil leaves
  • 20g mint leaves
  • 30g pine nuts
  • 2 cloves of garlic, chopped
  • 60g  grated parmesan cheese
  • 50-60ml olive oil


  • Blend, adding the olive oil gradually, to achieve the desired consistency.

Serve both on lightly toasted rounds of baguette, ciabatta or other white bread.


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