Prep 25 mins
Cook 10 mins
Adapted from a recipe by KBehrens2 at allrecipes.com. A great way to use the bounty of basil from your late summer garden. I add one crushed 500mg tablet of vitamin C to help keep the pesto from turning brown (RZ won't let me include it in the ingredients, and it is optional). You CAN use fresh mozzarella, but I would slice it, place it between layers of paper towels, and weight it down (put a baking sheet on top of the slices and put several large jars or cans on the baking sheet) for 15-20 minutes to press out some of the excess water. I'd also use a lot less per slice, as it WILL make the bread soggy.
- 3 cups fresh basil leaves
- 1⁄3 cup olive oil
- 2 garlic cloves, peeled
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1⁄4 cup pine nuts
- 1⁄4 cup grated parmesan cheese
- 1 lb loaf Italian bread or 1 lb baguette
- 3 roma tomatoes or 3 plum tomatoes, thinly sliced
- 8 ounces low-moisture part-skim mozzarella cheese, sliced
- Heat a small skillet over medium heat. Add the pine nuts and toast gently until lightly golden and you just barely begin to smell the nuts (if the fragrance is powerful, the nuts will be burnt before they cool off). Immediately turn out onto a plate or clean dishtowel.
- In a blender or food processor, puree the basil leaves, olive oil, Vitamin C, and garlic. Add the salt, pepper, pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
- Preheat the broiler.
- Slice Italian bread to desired thickness (1 - 1 1/2" is good). Place bread slices in a single layer on a large baking sheet and place under broiler until lightly toasted. Watch carefully to avoid burning.
- Spread a layer of pesto on each slice. Top with slices of roma tomatoes and mozzarella cheese. Return to broiler for 5 minutes, or until cheese is bubbly and lightly browned.