Sundried tomato pesto and sprouts on homemade honey wheat bread (a take on the loaf I just wrote about). The pesto recipe is from a great, recent New York Times article by Eric Asimov on wine bars in the city.
Sundried Tomato and Walnut Pesto
adapted from Jody Williams
1 cup shelled walnuts
1/4 cup grated Parmesan
1 garlic clove, peeled and crushed
3 sprigs of thyme
a pinch of salt
splash of sherry vinegar
1/3 cup extra virgin olive oil
2 tablespoons minced sundried tomatoes
It's a simple as blending this in a food processor to your desired consistency, and I do mean desired. It's delicious.