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
Ingredients
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1 cup
packed sage leaves
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3/4 cup
toasted walnuts
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3-4 ounces
prosciutto (I used sliced)
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1 cup
grated parmesan
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5
cloves of garlic, roughly chopped
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3/4 cup
olive oil
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Juice from half a lemon
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1 pinch
crushed red pepper flakes
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Kosher or sea salt, to taste
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Freshly ground black pepper, to taste
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Baguette or sourdough boule, to serve
Directions
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Add the garlic to a food processor or blender and pulse until it’s nicely minced, about 20 seconds.
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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.
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Add the lemon juice and start the food processor. Add the olive oil in a slow, steady stream.
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Once all of the olive oil is in, add the parmesan and blend until just incorporated.
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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.
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