Instructions: To make Pesto: With motor running in food processor fitted with steel blade, drop garlic through feed tube to mince it. Stop machine, add walnuts and salt, and coarsely chop nuts. Add basil and process until finely chopped. With machine running, pour olive oil through feed tube and process to a puree. Use at once, or store in airtight container in refrigerator. Cover pesto with layer of olive oil to keep color bright green. (Makes 1 1/2 cups)

To make Sun-Dried Tomato Sauce: Place tomatoes in a bowl, cover with hot water and let plump for 20 minutes. Drain and finely chop tomatoes. Place in a bowl and add 1/4 cup Pesto, oil, vinegar, and salt and pepper. Blend with whisk or in food processor. Set aside.

To make bundles: Prepare a hot fire in a grill.

Place a large pan of water over high heat and bring to boil. Blanch radicchio by dipping leaves into boiling water for 5 seconds. Remove with tongs and plunge into bowl of ice water. When cool, remove leaves and place on paper towels to drain. They should be limp and pliable.

Wrap each mozzarella slice in a slice of prosciutto. Wrap bundles with radicchio, enclosing completely. Secure each bundle with string and brush with oil. Grill bundles for about 3 minutes each side, or until nicely browned, turning with tongs or a spatula, so as not to pierce them.

Transfer to a heated platter. Drizzle with sauce and sprinkle with pine nuts. Serve warm.

This recipe yields 8 servings.

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