Pesto & Fresh Mozzarella Sandwich

Lori Hartnett Leave a Comment

Is there anything like the fragrance of fresh basil? Basil is the key ingredient in pesto, which can be used in a variety of ways. Here I am showing pesto on a yummy sandwich, but it is also perfect on pasta. Pesto can be made one or two days ahead of time, or freeze it for several months in an air-tight container.

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Pesto & Fresh Mozzarella Sandwich
Vegetarian, Soy Free
Instructions
  1. PLACE basil, garlic, pine nuts, and Parmesan cheese in food processor. Pulse several moments to begin to blend.
  2. ADD oil gradually through top of processor until pesto is creamy and blended, scraping down occasionally. Add salt; process to blend.
  3. SPREAD pesto on insides of rolls. Layer with tomato, spinach, and cheese.
Fresh Tips

MAKE VEGAN PESTO
Substitute 1/4 cup nutritional yeast for cheese; increase pine nuts to 1/3 cup and add 2 tsp. lemon juice.

PROTEIN BOOST
Add cooked chicken or turkey to sandwich.

SHOPPER TIP

Use good quality, pure Parmesan cheese for the best flavor. I look for clear plastic round containers, such as from Trader Joe's.

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