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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
terrines-mslb7038b.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
terrines-mslb7038b.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12
Recipe Summary
Yield: Makes 12
Yield: Makes 12
Makes 12
terrines-mslb7038b.jpg
terrines-mslb7038b.jpg
Ingredients
Ingredients
- 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
Directions
Place sun-dried tomatoes in a small bowl; add enough warm water to cover and let stand 30 minutes. Drain and finely chop.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pesto di Noci Tartine
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pesto di Noci Tartine
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
