Pesto! Pesto!

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This basil has begun to take over my garden so...
 

 
I have found something wonderful this summer: Basil Pesto! In our household we began using a Panini Press and a Quesadia Press to make sandwiches for lunches, and we found adding pesto to these instead of mayo gave our sandwiches a wonderful new flavor and aroma. We now add it to not only sandwiches but pasta, french bread and even eggs! So, cut down some of that basil and let's make some pesto. 


Basil Pesto
2 cups of basil leaves, packed
1/4 cup grated parmesan cheese
1/2 cup olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves
 
Place all ingredients in a food processor and pulse a few times. Then scrape down with spatula and pulse a few more times until it looks like this:


 
You can store pesto in glass jars in the fridge. A little note: pesto will turn dark when exposed to oxygen, so as you use it, the top layer will turn dark brown. Don't worry! This does not affect flavor and it is still good to eat. Enjoy!
 
 
 
 

Turkey Sandwich
 
2 slices of Ezekiel Bread
3 thin slices of Applegate Organic Turkey slices
1 slice of Havorti cheese
Homemade Basil Pesto
 
Spread both slices of bread with pesto and top with turkey and cheese. Place in Panini Press until cheese is melted. YUM!

 





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