- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 30 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1070
- Total Fat
- 69 g
- Saturated Fat
- 18 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 12 g
- Sugar
- 10 g
- Protein
- 29 g
- Cholesterol
- 50 mg
- Sodium
- 1237 mg
When Ree has picked a crop of tomatoes from her garden, she likes nothing more than making a delicious sandwich with abundant fresh pesto. It’s the perfect lunchtime snack on a long hot summer day.
- Level: Easy
- Total: 35 min (includes cooling time)
- Active: 30 min
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1070
- Total Fat
- 69 g
- Saturated Fat
- 18 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 12 g
- Sugar
- 10 g
- Protein
- 29 g
- Cholesterol
- 50 mg
- Sodium
- 1237 mg
Ingredients
Best Ever Pesto:
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Directions
- Spread the softened butter on one side of each piece of bread. Sprinkle over the Parmesan and black pepper. Place the bread, butter and cheese-side down, into a skillet over medium heat. Toast until golden, about 2 minutes. Remove to a board.
- Spread the Pesto on the untoasted sides of the bread. Top one side with the tomato slices and sprinkle with the salt and pepper. Top with the butter lettuce. Place the other slice of bread on top and slice the sandwich in half to serve.
Best Ever Pesto:
Yield:
15 tablespoons
- In a dry skillet over medium heat, toast the pine nuts, shaking the skillet until they just start to become golden, 3 to 4 minutes. Transfer to a plate to cool slightly.
- Meanwhile, to a food processor, add the basil, oregano, pecorino, garlic, lemon zest, lemon juice, salt and pepper. Add the pine nuts and process. With the machine running, slowly drizzle in the olive oil until everything is combined.
Cook’s Note
If you don't need all the pesto at once, transfer it, a tablespoon at a time, to the wells of an ice cube tray for individual portions. Place in the freezer until the pesto is frozen, about 3 hours. Remove the pesto cubes from the ice cube tray and store them in the freezer in a a resealable plastic bag until needed.
