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
- For the Pesto:
Combine all dry ingredients in a food processor, drizzle in extra virgin olive oil and mix until smooth or desired consistency.
- 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.
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