Walnut Pesto and Arugula Bruschetta

1. 1

   In a food processor, combine the walnuts, Parmigiano-Reggiano, butter, sun dried tomatoes, and 3/4 cup olive oil.

2. 2

   Pulse until the tomatoes are pureed.

3. 3

   Add in the remaining oil and process until smooth, about 15 seconds.

4. 4

   Transfer to a bowl with a resealable lid and refrigerate until ready to use (there should be at least 1/2 inch of olive oil that sits on top of the pesto, if there isnt, add more olive oil).

5. 5

   Bring to room temperature and stir thoroughly before serving.

6. 6

   Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until crisp and lightly browned.

7. 7

   Spoon about 2 tablespoons of pesto over each baguette slice so that the bread is covered, crust to crust, with a thin slick of pesto.

8. 8

   Top with 2 or 3 leaves or arugula and serve immediately.

* Per serving · 4 servings · Values may vary.