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.