Walnut Pesto Crostini
Adapted slightly from Jody Williams at Gottino in the West Village
Makes a dozen or so toasts
1 cup shelled walnuts, even better if you toast and cool them first
1/4 cup grated Parmesan cheese
1 small garlic clove, peeled and crushed
3 sprigs of thyme, cleaned
Small splash of sherry vinegar (I used a generous splash and felt it dominated too much; go easy)
1/3 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
In food processor, coarsely grind walnuts, cheese, garlic, thyme, salt and vinegar. Stir in oil and tomatoes.
Grill or toast bread. While hot, top each slice with a heaping teaspoon of pesto.
walnut pesto was originally published on smittenkitchen.com
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