Tomatoes Topped with Walnut Pesto

Published 9:00 am Thursday, June 19, 2014

By Staff Reports

1/2 cup walnuts

2 cloves garlic

1 cup fresh basil, packed

1/2 cup Parmesan cheese, grated

1 tablespoon lemon juice

1/2 cup olive oil

1 teaspoon salt

Fresh black pepper

Toast walnuts and garlic in a 350 degree oven for 10 minutes. Peel garlic and place in small food processor and chop finely. Add walnuts, basil, Parmesan cheese, lemon juice, olive oil, seasonings and process until paste is formed. If used as a salad dressing, more olive oil and lemon juice may be needed for a thinner constancy. Salad dressing can be poured over freshly sliced tomatoes and cucumbers.

The pesto can be used for bruschetta. Top grilled bread with pesto spread, diced tomatoes and sprinkle with Parmesan cheese. Put under broiler for a few minutes until top is bubbly.

Judy Lapeyrouse, Jeanerette