Pesto di Noci Tartine

Italian-style tartines from chef Jody Williams are perfect finger foods for entertaining. Also try: Anchoiade Tartine, Pesto di Parma Tartine

  • Yield: Makes 12
Pesto di Noci Tartine

Photography: Rob Tannenbaum

Source: The Martha Stewart Show


  • 1/4 cup sun-dried tomatoes
  • 3 cups coarsely chopped walnuts
  • 2 cups coarsely chopped Parmesan cheese
  • 8 springs fresh thyme, leaves only, coarsely chopped
  • 1 clove garlic, very thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 1 loaf ciabatta, halved lengthwise and sliced crosswise into 12 (1-inch-thick) pieces, toasted


  1. Place sun-dried tomatoes in a small bowl; add enough warm water to cover and let stand 30 minutes. Drain and finely chop.

  2. In a large bowl, mix together walnuts, cheese, thyme, and garlic. Working in batches, pass mixture through the medium die on a meat grinder into a bowl, adding olive oil as you grind mixture; the texture should be like coarse sand. Drizzle mixture with more olive oil, if necessary; stir to combine. Transfer to a small serving bowl and serve with toasts.


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