Walnut Pesto

• 1 cup shelled walnuts
• 1 garlic clove
• 3 sprigs thyme
• 2 sun-dried tomatoes, halves oil-packed
• 1/4 cup freshly grated parmesan cheese
• coarse salt
• 1/2 teaspoon sherry wine vinegar
• 1/3 cup olive oil
• additional olive oil, for the bread
• 1 loaf Italian bread

1. Spread walnuts on a baking sheet and slide into a 350 deg oven. Toast, shaking once or twice, until fragrant, crisp and brown, 13 minutes.
2. Slice the garlic the long way, degerm if necessary. Strip leaves off the thyme sprigs.
3. WIth food processor running, drop garlic down the chute. Add tomatoes and pulse to bits. Add walnuts, thyme leaves, cheese and 1/2 teaspoon salt. Pulse, not too finely. Stir in vinegar and oil.
4. Slice12 pieces of bread. Coat a cast-iron skillet with a thin fim of olive oil. Heat over medium-high heat. Add bread and toast golden, 1 minute per side. Repeat with remaining slices.
5. Spread each slice of bread with a spoonful of pesto. Sprinkle with salt.

walnuts, garlic, thyme, tomatoes, parmesan cheese, salt, sherry wine vinegar, olive oil, additional olive oil, italian bread

Taken from www.food.com/recipe/walnut-pesto-361335 (may not work)