Bruschetta with red pesto and walnuts, one of my recipes ready in five minutes, no fuss.
If you have sun-dried tomatoes and don’t know how to use them, here’s the solution.
With the help of a blender, you can prepare an excellent sauce, just toast the bread, and voilà, your bruschetta with red pesto and walnuts are ready and delicious!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Toaster
- Cuisine: Italian
- Seasonality: All seasons
Ingredients: bruschetta with red pesto and walnuts
- 3.5 oz sun-dried tomatoes
- 1.75 oz walnuts
- 1.75 oz grated Parmesan cheese
- 1/2 clove garlic (optional)
- as needed extra virgin olive oil
- as needed pepper
Steps: bruschetta with red pesto and walnuts
Rinse the sun-dried tomatoes under running water for at least 30 seconds, let them soak in boiling water for about 5 minutes, and dry them very well.
Place the sun-dried tomatoes into the chopper.
Add the walnuts, garlic, and blend.
Add the grated Parmesan cheese.
Mix to combine and blend, adding the oil a little at a time.
Toast the bread.
Spread the pesto on the toasted bread.
Garnish with some sun-dried tomatoes and walnuts.
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FAQ (Questions and Answers)
Can the pesto be used to dress pasta?
Absolutely yes, if you have some basil leaves, add them to the blender, it will be even more delicious.
How should it be stored?
In the fridge for two days, I recommend putting it in a small container and adding a drizzle of oil on the surface.
Can it be frozen?
Yes, remember to take it out the night before consumption and place it on one of the fridge shelves.
