These sandwiches are tasty, easy and quick to make. The basil pesto is a great flavor all on its own, and it pairs well with the tomato slices. There are a lot of additional topping options you could put on these. Need more greens in your diet? Add some kale or spinach! Want them spicier? Add some red pepper flakes or bits of jalapeño!
The sandwiches also make a great side for soups, salads, or stuffed peppers!
Servings: about 4 sandwiches
- 2 cups fresh basil leaves, packed (these are best right from the garden!)
- ½ cup pine nuts (or be cheap like me and use ⅓ cup walnuts, it’s mostly to help with the consistency of the pesto anyway)
- 3 medium-sized garlic cloves
- ⅓ cup water
- sea salt & black pepper to taste
- 8 slices of whole grain bread
- 1 large tomato, 2 tomatoes if you want 2-3 tomato slices per sandwich
- Optional toppings or spices to add to the sandwich:
- Italian seasoning
- Ground walnuts
- Minced jalapeño bits
- thin spread of tahini
Combine the basil, nuts, and garlic cloves in a food processor. Pulse until it’s well-combined and diced small. Slowly add the water a little at a time, pulsing as you go. Scrape down the sides with a spatula if you need to. Add salt and pepper to taste (I do a few dashes of each). It’s important that you not add additional water. You want a paste consistency, it shouldn’t be runny!
Toast your bread slices. Spread the pesto on a slice and put a tomato on top!
Add whatever additional toppings you’d like! I enjoy putting a bunch of Italian seasoning and spinach in my sandwiches.