Sun-Dried Tomato and Pesto Nachos

Total Time
Prep 8 mins
Cook 5 mins

This is a great way to use your first batch of basil! You will need to prepare your pesto before making this dish. These make a wonderful afternoon snack to sit around the patio table and munch on. I recommend using fontina instead of mozzarella because of its ability to stand up to the flavours of the other toppings.


  1. Preheat oven to 400 degrees.
  2. Arrange chips on a baking sheet or in a deep dish pie plate.
  3. Top each chip with a little tomato and cheese.
  4. Bake in the oven for approximately 5 minutes.
  5. After you remove the chips from the oven, top each with a small amount of pesto.
  6. Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
  7. Serve hot.