Buvette’s Walnut Pesto

A recipe hailing from our favorite quaint French restaurant, Buvette, in the West Village, this pesto is a fabulous appetizer or bite paired with our French Martini!

1 cup of raw walnuts (you could toast them too 😋)
1/4 cup of grated Parmigiano Reggiano
1 small garlic clove, chopped
2 tsp fresh thyme leaves
1 tsp sherry wine vinegar
1/4 cup + a drizzling of good olive oil
2-3 sun-dried tomatoes in oil (drained)
sea salt
a few slices of toasted baguette
fresh parsley leaves for garnish

Toss all ingredients into the food processor and pulse a few times. You want it to be chunky, not like a hummus!

Spread a big spoonful onto toasted baguette. Drizzle with olive oil and garnish with parsley or more thyme leaves.