Tuesday, August 2, 2011

Basil Pesto

The favorite sandwich around here is a pesto sandwich. We eat it for lunch most days and on other days when we want a quick, easy dinner its pesto sandwiches!


3 cloves garlic
2 C fresh basil leaves (stems removed)
3 TBS pine nuts
1 dash salt and pepper
1/2 C extra virgin olive oil
1/2 C Parmesan cheese, grated


In a food processor, mince garlic, add the basil leaves, pine nuts, and salt and pepper. 

While the processor is running, slowly drizzle in the olive oil through the feed tube until all ingredients are pureed. 

Pour the pureed mixture to a separate bowl. Add Parmesan cheese and mix well. 

Cover and refrigerate until ready to use.

*Keeps for 4 to 6 days in the fridge, but also freezes well.
FOR PESTO SPREAD: mix about 1 part pesto and 3 parts mayo.



In addition to the pesto spread, I use muenster cheese, cracked pepper turkey, sprouts, and tomatoes. 
Once grilled on a panini press it makes for a perfect lunch.

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