Walnut Bread–Parsley Pesto

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Walnut Bread–Parsley Pesto

Walnut bread is a great replacement for both the nuts and the cheese in pesto. You can substitute a thick slice of Poilâne-Style Sourdough Loaf and ¼ cup walnuts for the walnut bread here. I love the bold flavor of parsley, but basil gives a more traditional flavor. Serve over pasta or on crostini.

Instructions

Level

Easy

Quantity

Make 1¼ cups

Ingredients

2 thick slices Walnut Sourdough or other walnut bread, diced

4 loosely packed cups (120 g) coarsely chopped fresh parsley (from 2 large bunches)

⅔ cup (160 ml) extravirgin olive oil

Fine sea salt and freshly ground black pepper

In a food processor or blender, pulverize the bread into fine crumbs.

Add the parsley and a few tablespoons of the olive oil and pulse until the parsley is coarsely chopped.