Waitrose and Partners
Sausage, tomato & walnut pesto on toast

Sausage, tomato & walnut pesto on toast

Local sausages, fresh herbs, good bread and a splash of olive oil combine to make a gloriously adaptable summer meal. If you find a quality, ready-made pesto, use that instead and enjoy a sundowner while the sausages cook. 

4.5 out of 5 stars(3) Rate this recipe
HealthySource of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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  • 6 pork sausages (ideally with a little spice)
  • 400g pack cherry vine tomatoes
  • 1 clove/s garlic, crushed
  • 40g walnuts (or almonds, hazelnuts or pine nuts), roughly chopped, plus extra to serve (optional)
  • 25g pack basil, leaves picked and torn, plus extra to serve (optional)
  • 30g pecorino (or any hard cheese), grated
  • 4 tbsp extra virgin olive oil, plus extra for drizzling
  • 4 slice/s pane pugliese (or any good sourdough)
  • Green salad, to serve (optional)


  1. Heat the grill to medium and arrange the sausages on a grill rack. Grill according to pack instructions or until golden and cooked through with no pink meat remaining (15-20 minutes). Add the tomatoes to the grill rack for the final 5 minutes of cooking time. Transfer to a board; when cool enough to handle, slice the sausages into roughly 2cm diagonal slices.

  2. Meanwhile, make the pesto. If using a pestle and mortar or a bowl and rolling pin, crush the garlic and nuts together until they form a paste, then add the basil leaves with a pinch of salt (in batches if needed) and grind to a paste. Add the cheese, then slowly drizzle in the olive oil until it becomes emulsified. If using a blender, add all the ingredients apart from the grated cheese and whizz together, then stir through the cheese; season. It should form a thick, coarse pesto but you can add 1-2 tbsp water to loosen if you like.

  3. Toast the bread (or grill/pan fry if no toaster). Divide the pesto between the toasts. Arrange the tomatoes and sausage slices over the top. Scatter with extra nuts and a few basil leaves (if using), then serve straight away with a drizzle of olive oil over the top, a grinding of black pepper and a green salad, if liked.

Cook’s tip

If making the pesto, double up the ingredients so you can eat the rest tossed through pasta or loosened with oil to make a quick dressing for salad another day. 


Typical values per serving when made using specific products in recipe


1,879kJ/ 452kcals



Saturated Fat












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