How to Make Pesto

Have you tried our Chicken Pesto Sandwich? We’re not messing around here at Gourmet Lunch.  We make our own basil pesto from scratch every morning using fresh basil leaves, pine nuts, california garlic & olive oil, spread it on acme ciabatta bread, add a grilled chicken breast, red peppers, red onion and provolone cheese.

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts (or walnuts)
• 2/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan or Parmigiano-Reggiano cheese

Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

You can also use a very sharp knife. For a recipe go to 101 Cookbooks.

Buon appetito!