This recipe came from a distant a memory and craving for tartines and Buvette. I took what I could remember from a tartine I ate there, sage and prosciutto, and went from there. What came out was different than the dish I ate there, but oh boy is it popular at parties (or at my kitchen counter). —Tory Nettleton
Add the garlic to a food processor or blender and pulse until it’s nicely minced, about 20 seconds.
Roughly chop the sage, walnuts, and prosciutto. Add them to the food processor with the red pepper flakes and blend until the mixture is coarsely and evenly chopped.
Add the lemon juice and start the food processor. Add the olive oil in a slow, steady stream.
Once all of the olive oil is in, add the parmesan and blend until just incorporated.
To serve, toast or grill sliced of your bread. (If using a pan, brush both sides of the bread with a little oil.) Once they come off the grill or pan, rub the top side with a garlic clove cut in half. Sprinkle with salt and pepper. Spread each slice with pesto and garnish with a light dusting of lemon zest and parmesan. Now tuck in and enjoy.