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Toasted Country Bread with Walnut or Hazelnut Pesto

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup (enough for 8 slices of bread)

Photography: Marcus Nilsson

Source: Martha Stewart Living, February 2012


  • 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


  1. 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.

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