A friend of ours gave us a humongous bag of basil from his garden. What to do with a gallon size bag of basil? Pesto!
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup walnuts
- 2 cups firmly packed fresh basil leaves
- 1/2 cup fresh grated Parmesan
- 4-6 cloves peeled garlic (depending on if you’re a garlic lover)
- 1/4 teaspoon salt
- pepper to taste
Combine all ingredients in a food processor or blender. Process until almost smooth. Add pepper to taste.
I actually made a REALLY big batch of pesto because I had so much basil. I saved some pesto to eat now, and froze the rest…
No, that’s not what it looks like (horse manure). I froze the pesto in an ice cube tray. I put the pesto cubes in a freezer bag that way I can just pop one out of the freezer whenever I need pesto.
Now, to the star of the show:
I took about 2 teaspoons pesto and mixed it with about 1/4 cup of olive oil light mayo. You can adjust the ratio of pesto:mayo depending on your taste. Super easy and one of the yummiest things you can put on a sandwich. Also really tasty when used as a base for chicken salad if you’re tired of plain ol’ boring mayo.
Now for the important part. My lunch.
Spread a nice layer of pesto mayo on both sides of the toasted whole wheat sandwich thin.
Layered on a handful of organic spinach leaves, tomato slices and warm turkey slices. So good. Much better than any sandwich I would buy from a sandwich shop. I’m not sure why I don’t treat myself to this meal more often.