Walnut Pesto

Name: Walnut Pesto
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

10 ingredients

5 steps

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

1

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.
2

Slice the garlic the long way, degerm if necessary. Strip leaves off the thyme sprigs.
3

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.
4

Slice12 pieces of bread. Coat a cast-iron skillet with a thin fim of olive oil. Heat over medium-high heat. Add bread and toast golden, 1 minute per side. Repeat with remaining slices.
5

Spread each slice of bread with a spoonful of pesto. Sprinkle with salt.

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