Pesto Crostini

Ingredients

• 1 bundle arugula
• 1 bundle basil
• 3 cloves garlic
• 0.5 tsp Sea Salt
• 50 g Pecorino cheese
• 50 g parmesan cheese
• 2 tbsp pine nuts
• 100 ml olive oil
• 1 baguette

Instructions

1. 1.

   Wash and dry the arugula and basil, shake off excess water, remove stems, and place leaves in a blender. Peel the garlic cloves and add them. Roughly chop the pecorino and parmesan, then add the pine nuts, sea salt, and half of the olive oil. Blend on high speed until a smooth pesto forms.

2. 2.

   Slice the baguette into rounds, roast in an oven at 200°C until golden, drizzle with olive oil, and spread the pesto on each slice. Serve immediately with wine; do not let them sit as they will soften!

3. 3.

   Transfer any remaining pesto to a small screw-top jar, pour over the rest of the olive oil, and store in the refrigerator.