I am in LOVE with these right now! A slim bun with pesto, sliced tomato and a half slice of provolone cheese. Broiled just until the cheese melts. Heavenly...
Pesto
2 cups fresh basil
4 cloves garlic
1/2 t. salt
1/2 t. pepper
1/2-3/4 cup pine nuts
1/3 cup olive oil (amount may vary)
2 T - 1/4 cup fresh Parmesan cheese
Add basil, garlic, salt, pepper and nuts in food processor or blender. Mix until all ingredients are small pieces but do not over mix.
Slowly add olive oil while mixture is mixing until pesto is at a desired consistency.
Store unused pesto in airtight container in refrigerator for 1-3 days or freeze in ice cube trays and store in airtight container for a couple of months.
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