Pesto Melt Recipe
Basil walnut pesto, tomato and melted mozzarella on griddled sourdough
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Ingredients
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Pesto
Grilled Sandwich
Method
Pesto Preparation
- 1
Blend the Pesto Ingredients
In a food processor, combine the fresh basil leaves, walnuts, garlic cloves, and Parmesan cheese. Pulse until the ingredients are coarsely chopped.
- 2
Add Oil and Season
While the processor is running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste, then pulse a few more times to combine.
- 3
Store the Pesto
Transfer the pesto to an airtight container. It can be used immediately or stored in the refrigerator for up to a week.
Grilled Sandwich Assembly
- 4
Prepare the Tomato
Slice the medium tomato into thin slices and set aside.
- 5
Assemble the Sandwich
Spread a generous tablespoon of the basil walnut pesto on one side of each slice of sourdough bread. On two slices, layer the sliced tomato and mozzarella cheese evenly.
- 6
Top and Butter
Top with the remaining slices of sourdough, pesto side down. Spread butter on the top of each sandwich.
- 7
- 8
Serve
Remove the sandwiches from the skillet, cut in half, and serve warm. Enjoy your delicious Pesto Melt!
