Basil Pesto, Tomato, and Cucumber Sandwich

I recently purchased an Aerogarden, so I can have herbs whenever I need them. In the 3 weeks that I’ve had my Aerogarden, it’s grown a ton of basil, both Thai Basil and Genovese. The dill, parsley, and thyme are also sprouting, but the basil is growing rapidly.

Aerogarden Harvest Slim

I quickly shared my abundance on social media and friends suggested that I make some basil pesto. I was totally on board with the idea and used the following recipe which actually came with my Aerogarden:

  • 2 cups fresh basil leaves
  • 1/3 cup almonds (can use pine nuts or walnuts)
  • 1/2 cup parmesan ( I used closer to a 1/4 cup)
  • 2 large garlic cloves
  • 1/2 cup olive oil
  • 1/4 tsp salt

I put all ingredients in my Ninja blender and voila! I had pesto. Then I had to decide what to eat with it. I decided on a sandwich, since I had a boule of La Tour Sourdough that I had recently picked up from our local Costco. (Note: If you’re every contemplating buying this bread but are worried that it will be too much, you can freeze one of the loaves and toast it by the slice when you’re ready to eat it.)

Basil Pesto, Tomato, and Cucumber Sandwich

I toasted the outside of the sourdough in a pan with a little bit of butter and melted a mix of mozarella and parmesan cheese on one slice. I then slathered the beautiful green pesto on the other slice and layered it with sliced Kamuela Tomatoes and Japanese Cucumbers. It was delicious!

I’ve got some extra basil in fridge. Tell me how you like to use your basil pesto in the comments below!

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