Ingredients
1 cup walnuts or hazelnuts
1/4 cup grated Parmesan
2 tablespoons sun-dried tomatoes
1/2 teaspoon fresh thyme leaves
1/2 teaspoon coarse salt
1/2 teaspoon sherry vinegar
1 small garlic clove (only for walnut pesto), crushed
1/2 cup extra-virgin olive oil
Country bread, sliced, toasted or grilled
Preparation
Pulse walnuts or hazelnuts, Parmesan, sundried tomatoes, thyme, salt, sherry vinegar, and garlic (only for walnut pesto) in a food processor until coarsely ground. With machine running, add olive oil in a slow, steady stream until incorporated. You can make pesto 4 hours in advance and refrigerate. Serve on bread.
