Pesto

 

My most memorable pizza was topped with pesto from a bottle, mushrooms, and thin slices of yellow peppers. When I made it, I would buy a bottle of pesto, and use it for the pizza and the rest of the pesto would go to waste. 

We recently had brunch in Willow & Blaine in Las Cruces, NM, and we had amazing sandwiches. I've never had a memorable sandwich until this ones. My sister and I shared our sandwiches so we could taste both. The sandwiches were on sourdough and one was a BLT with avocado, and the other one was a grilled cheese with pesto. The sandwiches had a tomato confit that took them to the next level. The grilled cheese had pesto, gouda and muenster cheese, tomatoes and tarragon-lemon butter. The BLT had mashed avocado and the house sweet bacon. 

This is  

Makes about 110 grams 

Ingredients

30 basil leaves, washed, dried, and chilled in the refrigerator

4 tablespoons of extra virgin olive oil

36 grams Parmigiano Reggiano, ground

16 grams  of Pecorino Fiore Sardo, ground

1 clove garlic

16 grams of pine nuts, toasted and chilled in the refrigerator

1 pinch of coarse salt 

Instructions

1. Add garlic and salt to a molcajete and with the pestle, mash into a thick paste. Add the pine nuts and mash until combined with the garlic and salt.

2. Add basil and mash until a thick paste forms.

3. When you get the pesto to the consistency you’d like, add the parmesan and extra virgin olive oil. Stir with the pestle just until it comes together. 

4. Store in the refrigerator, in an airtight container, for 2-3 days, taking care to cover the sauce with a layer of extra virgin olive oil.

5. It’s possible to freeze the pesto in small jars and then defrost it in the refrigerator or at room temperature.

https://www.mangiareinliguria.it/pesto-genovese/ricetta-pesto-genovese

https://www.dulanotes.com/basil-pesto-in-a-molcajete/

https://www.recipesfromitaly.com/original-pesto-genovese-recipe/

Use for Pesto Grilled Cheese

Spinach, basil, and pecan pesto with lemon-tarragon butter, gouda, Muenster, and tomato on toasted sourdough. Add prosciutto if desired.

House candied bacon, smashed, seasoned avocado, tomato and microgreens on grilled sourdough. Add an egg of your choice to make it a B.A.T.L. Royale for $2.00