In a food processor place all ingredient for the pesto except for the olive oil. While the processor is on, drizzle in the olive oil slowly until you have the desired consistency for your pesto. Reserve the pesto.
Place each naan bread on a parchment lined baking sheet.
Spread 2 Tbsp of pesto over each naan bread. Top with 1/4 of grated cheese, 1/4 of the artichokes, 8 kalamata olive halves, 1/4 cup of the sundried tomatoes.
Top with another 1/4 cup of cheese.
Bake in the oven for 15 minutes and sprinkle with fresh parsley.