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2 cups sun-dried tomato
2 oz. garlic
3 1/2 oz. roasted pine nuts
3 oz. grated Parmigiano Reggiano
3 cups extra virgin olive oil

Cover the sun-dried tomatoes with hot water and let them soak and rehydrate; then drain. In a food processor, purée them with garlic and pine nuts, then add the cheese and olive oil. Purée till fairly smooth, and season with salt and pepper.

Top the toasted bread with the pesto, shaved parmesan, pine nuts and arugula.

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