Nut Free Pesto Crostini
2 cups fresh basil leaves, rinsed and tightly packed
4 cloves garlic
¾ cup extra virgin olive oil
¾ cup Parmesan cheese
2 Tbsp pine nuts
1 baguette, sliced into ¾ inch thick rounds
1 zucchini thinly sliced (or you could top with fresh tomato)
Make the pesto: Have a food processor ready. Add all of the ingredients except the baguette and zucchini into the processor and then puree until everything well combined. Open the food processor, scrape the sides to get bits of garlic and basil that haven’t been incorporated, then give the processor a final whirl.
Pre-heat an oven to 400.
Thinly slice the zucchini with a mandolin. Toss in olive oil and place on a baking sheet. Sprinkle with salt and pepper. Roast to desired crispness.
On another baking sheet spread the bread out in a single layer. Coat one side of each slice of bread with butter or oil of choice.
Put the bread into the oven, and toast for about 5 minutes until it start to brown and get slightly crispy.
Remove the toasted crostini from the oven, and spread a dollop of the pesto to coat one side of each piece of bread.
Place on a serving platter, topped with the zucchini or tomatoes, and enjoy!