One of our favorite summer meals begins with basil from the herb garden in our back yard. We have grown it for a few years, and have found it is easy to grow and we love the pesto we can make from it.
1/2 cup pine nuts or almonds
4 cups fresh basil leaves (can also use some parsley)
1/2 cup grated Parmesan cheese
1 garlic clove
salt and pepper
1/2 cup olive oil
If using pine nuts, toast them in a 350 degree oven for 6-8 minutes.
Place all the ingredients except the olive oil in a food processor, and process until finely chopped. Gradually pour the in the olive oil while the processor is running. Remove from the processor, and cover the surface of the pesto with plastic wrap to keep from turning brown.
Turkey Pesto Panini:
swiss cheese, sliced
Spread pesto on the bread and top with the turkey and cheese to create the sandwich. Brush the outside of the sandwich with olive oil and cook in a pannini maker or indoor grill until warmed through and cheese is melted.