I went looking for a late-minute recipe to bring to Schmieg family Christmas, and this caught my eye as being quick and easy to prepare.
NOTES:
This lived up to what I needed - something easy and fast - and was good tasting to boot. We arrived late to Schmieg Christmas so despite my sign, most of the toast went uneaten. I still thought it tasted great and ate most of the leftovers later that same night. When making in the future I'd cut back on the oil and put in more sherry (the "splash" kept me from adding more, but a tablespoon or more would be fine and could help cut the oil).
STARS:
4 out of 5. Fast and easy and could be a good side if people were into it!
RECIPE:
https://smittenkitchen.com/2009/12/walnut-pesto/
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
Salt
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
1/4 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)
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.
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