Crostini with Date and Pecan Pesto on Ricotta – California Dates

Ingredients

• 1/2 cup Chopped pecans
• 1/2 cup plus 1 tbsp Parsley leaves, stemmed, divided
• 1/4 cup Parmigiano-Reggiano cheese, grated
• 1/2 cup Canola oil
• 1/2 tsp Salt
• 4 California dates, pitted, chopped fine
• 2 tsp Grated lemon zest
• 2 tsp White balsamic vinegar
• 1 Small seeded baguette, sliced on diagonal
• 3 tbsp Extra virgin olive oil
• 1 cup Fresh ricotta cheese