Walnut Pesto

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  • 1 cup shelled walnuts, even better if you toast and cool them first
  • ¼ cup grated Parmesan cheese
  • 1 small garlic clove, peeled and crushed
  • 3 sprigs of thyme, cleaned
  • Salt
  • Small splash of sherry vinegar (I used a generous splash and felt it dominated too much; go easy)
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons minced sun-dried tomatoes (oil or dry-packed will both work)
  • 1 loaf country bread, or a baguette, sliced


  1. In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and vinegar. Stir in oil and tomatoes.
  2. Grill or toast bread. While hot, top each slice with a heaping teaspoon of pesto.