Parsley Pesto & Parmesan Crostini by Piera Gelardi

Parsley Pesto & Parmesan Crostini

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  1. In a food processor, blend together parsley, walnuts, the green shallot stems, lemon zest, and parmesan. Once a rough paste has formed, blend in olive oil until a smooth consistency is reached. Season with salt, and pepper to taste.

  2. Spread pesto on each slice of bread and top with a piece of Parmigiano- Reeggiano and fresh black pepper

Total Time 15 min
serves x8


  • For the pesto:
  • 2 cups fresh parsley
  • One big handful of toasted walnuts
  • Green stems of 4 shallots
  • Zest of one lemon
  • 1/4 cup grated parmesan
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • For the crostini:
  • 1 loaf of rustic bread, sliced and toasted
  • 7 oz of Parmigiano- Reeggiano, sliced