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Author Notes: 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
Makes about 2 cups
- 1 cup packed sage leaves
- 3/4 cup toasted walnuts
- 3-4 ounces prosciutto (I used sliced)
- 1 cup grated parmesan
- 5 cloves of garlic, roughly chopped
- 3/4 cup olive oil
- Juice from half a lemon
- 1 pinch crushed red pepper flakes
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- Baguette or sourdough boule, to serve
- 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.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends