Yield:
10 servings

Ingredients

Directions

Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week. 

To make sandwiches: Cut baguette into sandwich-size pieces. Cut each piece down the center, leaving one side intact. Slather bread with pesto. Slice four tomatoes thinly and distribute between sandwiches.

Categories:

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato Sauce

Recipe courtesy of Alton Brown

Tomato Salad

Recipe courtesy of Food Network Kitchen

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Tomato Sandwich with Basil Mayonnaise

Recipe courtesy of Ina Garten

Fire Roasted Tomato Blender Salsa

Recipe courtesy of Food Network Kitchen

Prosciutto-Pesto Baguette

Recipe courtesy of Sandra Lee

Tomato Pesto

Recipe courtesy of Michael Chiarello

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.