Walnut Pesto

"From the Chicago Tribune, via the NYT. Apparently this has been declared one of the year's best recipes.It originated in a wine bar in NYC. I have not tried it yet, but it sounds quite appealing. Prep time is estimated."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Spread walnuts on a baking sheet and slide into a 350 deg oven. Toast, shaking once or twice, until fragrant, crisp and brown, 13 minutes.
  • Slice the garlic the long way, degerm if necessary. Strip leaves off the thyme sprigs.
  • WIth food processor running, drop garlic down the chute. Add tomatoes and pulse to bits. Add walnuts, thyme leaves, cheese and 1/2 teaspoon salt. Pulse, not too finely. Stir in vinegar and oil.
  • Slice 12 pieces of bread. Coat a cast-iron skillet with a thin film of olive oil. Heat over medium-high heat. Add bread and toast golden, 1 minute per side. Repeat with remaining slices.
  • Spread each slice of bread with a spoonful of pesto. Sprinkle with salt.

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Reviews

  1. Great pest - love the addition of the sundried tomatoes and we always love anything made with nuts. We enjoyed this on toasted french bread.
     
  2. This is so good! Really different, too. I made a vegan version to serve a friend, and subbed nutritional yeast flakes for the cheese, and it came out great. Even my kids like this and request it. We put it on fresh sourdough baguette slices, which were sprayed with olive oil and toasted in the oven....yum! Thank you for an unusual and delicious treat!
     
  3. Great stuff! Made it two ways--one exactly as written, one without the tomatoes in the pesto, but rather with the whole pieces of tomato on top of the crostini. Can't decide which I like better. Thanks Duonyte!
     
  4. This is delicious over spaghetti as well!<br/>I preapared the pesto exactly as described and came out delcicious. We served this over spaghetti and decorated with a half roasted walnut, dried tomato and fresh thyme as decoration.<br/>This was a great change to the usual tomato salsa or pesto.<br/>Thanks a lot for this jewel! Done for PRMR!
     
  5. I scaled the recipe down for 2 and loved it on the crispy toast! I actually broiled the bread. I didn't have tomatoes packed in oil so soaked the dried tomatoes in warm water for a few minutes. Thanks for posting! Made for the 123 Hit Wonders game.
     
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Tweaks

  1. This is so good! Really different, too. I made a vegan version to serve a friend, and subbed nutritional yeast flakes for the cheese, and it came out great. Even my kids like this and request it. We put it on fresh sourdough baguette slices, which were sprayed with olive oil and toasted in the oven....yum! Thank you for an unusual and delicious treat!
     

RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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