Adapted from Smitten Kitchen

1 cup shelled walnuts, even better if you toast and cool them first

1/4 cup grated Parmesan cheese

1 small garlic clove, peeled and crushed

3 sprigs of thyme, cleaned

Salt

Small splash of red wine vinegar

1/3 cup extra virgin olive oil

2 tablespoons minced sun-dried tomatoes (oil or dry-packed will both work)

1 loaf or baguette of crusty bread, sliced and toasted.

Combine walnuts, parmesan, garlic, thyme, salt and vinegar in a food processor and coarsely grind. Stir in the olive oil and tomatoes. You may need to add a little extra oil if your tomatoes aren’t soaked in oil.

Spoon the pesto over the toasted bread. Spread a blanket on the ground and have a picnic.