Walnut Pesto
photo by Artandkitchen
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup shelled walnuts
- 1 garlic clove
- 3 sprigs thyme
- 2 sun-dried tomatoes, halves oil-packed
- 1⁄4 cup freshly grated parmesan cheese
- coarse salt
- 1⁄2 teaspoon sherry wine vinegar
- 1⁄3 cup olive oil
- additional olive oil, for the bread
- 1 loaf Italian bread
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
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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!
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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!
Tweaks
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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
duonyte
United States
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!