Ingredients with Measurements:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- Salt and pepper to taste
- 8 oz. fresh mozzarella cheese, sliced
- 8 slices of bread
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the basil, Parmesan cheese, pine nuts, garlic, salt, and pepper.
2. Pulse until the mixture is finely chopped.
3. While the food processor is running, slowly pour in the olive oil until the mixture is smooth and well combined.
4. Toast the bread slices until golden brown.
5. Spread the pesto mixture on each slice of bread.
6. Top each slice with a few slices of fresh mozzarella cheese.
7. Place the sandwiches on a baking sheet and broil in the oven until the cheese is melted and bubbly.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Broil in the oven at 400°F (205°C)
Serving size:
- Makes 4 sandwiches
Nutritional information:
- Calories: 560
- Fat: 45g
- Carbohydrates: 23g
- Protein: 19g
- Sodium: 680mg
Substitutions for ingredients:
- Walnuts or almonds can be substituted for pine nuts.
- Any type of bread can be used for the sandwiches.
Variations:
- Add sliced tomatoes or roasted red peppers to the sandwiches for extra flavor.
- Use a different type of cheese, such as provolone or cheddar.
Tips and tricks:
- Make extra pesto and store it in the refrigerator for up to a week.
- Use a high-quality olive oil for the best flavor.
- Don't over-toast the bread or it will become too crispy.
Storage instructions:
- Store any leftover pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the sandwiches in the oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the sandwiches on a platter with fresh basil leaves as a garnish.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a side salad or a bowl of soup.
Suggested side dishes:
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
Food safety advice:
- Make sure to wash the basil leaves thoroughly before using them.
Food history:
- Pesto originated in Genoa, Italy, and is traditionally made with basil, pine nuts, Parmesan cheese, garlic, and olive oil.
Flavor profiles:
- The pesto is savory and herbaceous, while the mozzarella cheese is creamy and slightly tangy.
Serving suggestions:
- Serve the sandwiches as a quick and easy lunch or dinner option.
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Region: Italian