Walnut Pesto and Arugula Bruschetta – a delicious recipe with walnuts, cheese, unsalted butter, tomato, extra virgin olive oil, baguette. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a food processor, combine the walnuts, Parmigiano-Reggiano, butter, sun dried tomatoes, and 3/4 cup olive oil.
2
Pulse until the tomatoes are pureed.
3
Add in the remaining oil and process until smooth, about 15 seconds.
4
Transfer to a bowl with a resealable lid and refrigerate until ready to use (there should be at least 1/2 inch of olive oil that sits on top of the pesto, if there isnt, add more olive oil).
5
Bring to room temperature and stir thoroughly before serving.
6
Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until crisp and lightly browned.
7
Spoon about 2 tablespoons of pesto over each baguette slice so that the bread is covered, crust to crust, with a thin slick of pesto.
8
Top with 2 or 3 leaves or arugula and serve immediately.
1130
kcal
Calories
122
g
Fat
6
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup walnuts, ¾ cup grated parmigiano-reggiano cheese, 2 tablespoons unsalted butter, ¾ cup sun-dried tomato, and more.
Yes, Walnut Pesto and Arugula Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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