Tuesday, August 24, 2010

Walnut Pesto

I made several different appetizers for my family before I went on vacation and this particular one my dad especially liked. I would be sure to make sure it comes to room temperature before serving this one. It really works better went you plate the crostini yourself because it really doesn't work as a dip. I used a couple ciabatta rolls sliced and toasted. There is so much flavor in the pesto that it is unnecessary to oil and garlic the rolls. I made the mistake of using too large of a garlic clove so I would recommend maybe even roasting the garlic before using it.

Walnut Pesto (adapted from Smitten Kitchen and Gottino)

1 cup shelled walnuts, toasted in a frying pan and cooled
1/4 cup grated Parmesan cheese
1 small garlic clove, peeled and crushed
2 sprigs of thyme, cleaned
Small splash of sherry
4-5 tbsp extra virgin olive oil
2 tablespoons minced sun-dried tomatoes

In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt, vinegar, oil and tomatoes. Serve on crostini.

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