Directions

1. Preheat your oven to 400 degrees. Cut the multigrain bread into small cubes and place on a cookie sheet.
2. Bake bread for 18 minutes, tossing every 6 minutes, until every cube is crispy and toasted; remove from the oven and let cool.
3. As the bread toasts, combine the sage, parsley, thyme, garlic, salt, and walnuts in a food processor. Blend together until chopped fine; then, slowly pour the olive oil and red wine vinegar into the spout of the processor until everything comes together as a pesto.