8 Great Hor D’oeurve recipes: Parsley-Basil Pesto with Prosciutto on Bruschetta

By Sally King
Published on April 1, 2011

 Makes 24 hors d’oeuvres

Using walnuts instead of pine nuts and parsley in place of part of the basil gives this pesto less of a high-summer taste than an all-basil pesto. Combined with prosciutto and grilled country bread, it makes a hearty, satisfying hors d’oeuvre for casual gatherings.

• 1/4 cup walnuts
• 1 small clove garlic
• 1 cup loosely packed washed and dried fresh flat-leaved parsley, tough stems removed
• 1 cup loosely packed washed and dried fresh basil, tough stems removed
• 1/2 cup extra-virgin olive oil
• Kosher salt to taste
• 4 ounces very thinly sliced prosciutto
• Italian or French country bread, sliced about 1/3 inch thick, grilled or broiled until crunchy and medium brown
• Fresh basil leaves for garnish

1. In a food processor, finely chop the walnuts and garlic. Add the parsley and basil; puree. With the machine running, add the oil and 1/8 teaspoon salt. Taste. Add more salt if needed.

2. Spread 1 to 11/2 teaspoons pesto on each slice of toast. Top with a slice of prosciutto and a tiny basil leaf.

Sally King is a Virginia-based freelance writer whose USDA Zone 8 herb garden produces through Thanksgiving.
Click here for the original article, 8Great Hor D’oeurve recipes.

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