Pesto: Two Ways

First you make the pesto, then you can use it to make either or both of these dishes.

For the Pesto:  Pull the leaves off 1 bunch of Basil, wash them and then spin them dry. Place in a food processor with 1 large or 2 smaller cloves of garlic, minced.  Pulse a few times, then add 3 T. toasted pine nuts or walnuts and 1/2 t. salt.  While the processor is running, drizzle in 3 T. olive oil.

Caprese Grilled Cheese:  Spread both sides of sliced Italian or sourdough bread with pesto.  Slice good quality mozzarella thinly and make a single layer.  Slice tomatoes and place on top of the cheese.  Sprinkle with salt and pepper.

Heat olive oil or butter in a heavy bottom pan and toast each sandwich on both sides until the cheese is bubbly and the bread golden brown.

Pesto Green Bean Salad:  Boil salted water in a large pot.  Trim 1/2 lb. of green beans and cut in 2-3 pieces.  Drop into the water.  When the beans turn bright green (2 minutes or less), remove them with a tongs and rinse well in cold water to cool.  Drain.

Chop 2-3 tomatoes and place them in a large bowl along with their juices.  Sprinkle with salt and let sit for 5 minutes.  Stir 1/2 C. of pesto into the bowl and toss with the tomatoes.  Add the green beans and 1/2 C. crumbled feta cheese.  Taste and season with salt and pepper.  Add additional olive oil or red wine vinegar to taste.

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