• 2 Ratings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0