• In a food processor, combine sun-dried tomatoes in oil, basil, walnuts, garlic, and salt. Blend until smooth, you may need to add more oil to help blend until smooth depending on the machine.
• Transfer to an airtight container and store in the refrigerator for up to a month, making sure theres a thin layer of oil oil covering he surface go prevent it from going bad.

Flatbread

• Heat grill pan over medium-high heat.
• In large bowl, whisk olive oil and lemon juice. Brush the corn and nectarines with he lemon- olive oil mixture and allow it to marinate 10 minutes while grill pan pre-heats. Once the pan is hot, drain excess marinate from corn and peaches and season generously with salt and pepper. Cook corn 3-4 minutes on each side and peaches 2-3 minutes on each side, until nicely charred and deep grill marks develop.
• Carefully slice kernels off the corn cob, discard the core.
• For store-bought flatbread, brush each side lightly with olive oil. Grill the naan until warmed and lightly charred as they're already cooked, about 2 minutes, and flip with tongs once.
• Spoon pesto onto each naan and spread, leaving a ½” border around the perimeter.
• Top with 3-5 pieces of baby mozzarella, ¼ of grilled corn, ¼ of grilled nectarine slices and baby tomatoes. Cover with a lid and cook about 2 minutes, until cheese has slightly melted.
• Take it off the heat and serve garnished with fresh torn basil. Repeat with remaining flatbreads. Drizzle with olive oil, slice and serve hot.