Walnut Pesto

Well, guess what I did last week?  I took an ENTIRE WEEK off from work.   I can’t remember the last time I did that.  Counting the weekends on either side of it, that meant NINE FULL DAYS to do whatever the god-damn-hell I felt like.  Aside from the usual necessary errands, I intentionally had nothing planned, but I did intend to be productive in some capacity.  I even put off plunking down a few hundred bucks for a PlayStation for fear it would turn me into a button-pushing zombie for the entire run. 

I thought for sure there’d be a good deal of time spent in the kitchen, but that never really happened either, thought I did manage to put this quick little treat together, and it only took about ten minutes, which is about all the time I spent in the kitchen on my week off.  This is super-fast, super-tasty, and great if you need to bring something to a potluck.  However, I will say that it’s flavor can be a little over-powering to anyone who’s thinking about the taste of pesto sauce or isn’t a bit fan of walnuts.  My suggestion is to make a batch for yourself first.  That’s what i did.  And I had no trouble finishing them off.  In fact, in ended up subbing in as my dinner for the night.

Walnut Pesto from Smitten Kitchen

  • 1 cup shelled walnuts, toasted if preferred
  • 1/4 cup grated Parmesan cheese
  • 1 small garlic clove, peeled and crushed
  • 3 sprigs of thyme, cleaned
  • Salt
  • Small splash of sherry vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons minced sun-dried tomatoes (oil or dry-packed)
  • 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.

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