Lardo and Walnut Pesto Crostini | James Beard Foundation

Ingredients

• Five 3/4-inch-thick baguette slices
• 1/2 cup extra virgin olive oil, plus extra for brushing the bread and serving
• 1 whole clove garlic
• 1/2 cup toasted walnuts, chopped into pea-sized pieces
• 1/4 cup grated Parmigiano Reggiano
• 2 tablespoons chopped parsley
• 2 tablespoons chopped chives
• 2 tablespoons chopped sage
• 2 garlic cloves, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 5 slices lardo
• Sea salt for garnish