Saturday, October 06, 2012

Fresh Pesto, Mozerella and Tomato Sandwiches

We have TONS of fresh basil this year. So I've finally learned to make pesto. And it was so easy!

Thanks to all our pesto, here's what we had for lunch the other day. SOOOOO good. And we're having it again for an easy Conference evening dinner while Ashton and Jared are at the priesthood session (they're so excited they get to go to the Conference Center and see it in person).


This is just nice whole wheat bread (Aspen Mills - a lot like Great Harvest), pesto spread, fresh mozzerella, fresh garden tomatoes. YUM! The whole family loved these sandwiches. These sandwiches are great cold or you can grill them. The same filling is also really good served on sourdough bread or Italian crusty bread (great if you have a panini maker).

Fresh Basil Pesto

4 cups fresh basil leaves (packed down a bit - about 3 large bunches)
1/3 cup olive oil
1/3 cup pine nuts
2 garlic cloves (or 1/2 tsp crushed garlic)
1/4 cup freshly grated Parmesan cheese (optional - I usually leave it out and add a little Parmesan into whatever dish I use the pesto in and like it as a spread w/o the cheese mixed in. It doesn't freeze well if it has cheese in it, otherwise, it freezes great.)
1/2 teaspoon sea salt (or regular salt is fine)

Pulse in blender or food processor until it reaches the desired consistency (I don't like it totally pulverized, I like a little texture - but it's good any which way).

Serve mixed into pasta, as a spread on sandwiches, etc.



1 comment:

Eyrealm said...

Yum! I did this once at Saydi's when she lived by a grocery story that sold basil by the gallon. SO good!

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