The Rea Family

Prep time:
Cook time:
6 Ratings
This is a great appetizer to serve your guests while enjoying a pre-dinner glass of Prosecco.


  • Walnut Parsley Pesto
  • 1/8 teaspoon red pepper flakes
  • 3 ripe Roma tomatoes, chopped
  • Salt and pepper to taste
  • 1 Baguette
  • Walnut Parsley Pesto:
    1 cup shelled walnuts, about 3 1/2 ounces
    2 cups packed parsley
    1/2 cup grated pecorino or parmesan cheese
    3 garlic cloves, roughly chopped
    1/2 teaspoon salt
    3/4 cup Robust Extra Virgin Olive Oil


  1. For the Pesto:
    Combine all dry ingredients in a food processor, drizzle in extra virgin olive oil and mix until smooth or desired consistency.
  2. Add pesto and tomato to a bowl. Add salt and pepper to taste. Stir gently to combine. Slice baguette and lightly toast. Spoon pesto mixture on toast slices and serve.