Grilled Caprese Panini and Homemade Basil Pesto

Food for Friday - Week 26

Grilled Caprese Panini's on Lemon Rosemary Bread with Homemade Basil Pesto

Sorry I have been gone from the "web" for two weeks.  I flew to Minneapolis and drove home with my daughter and granddaughter last week.  This week they officially moved back to Tulsa.  Jon finished his fellowship, they closed on a new house, and moved all this week.  My youngest daughter moved earlier in the month and will start her second year of residency on Monday here in T-Town.  I am so blessed to have all of my family within 15 minutes of me.  

Thank you Lord for the gift of family, children and grandchildren.  Thank you that we can share our lives together as a unit here in T-Town.  The joy of living is truly magnified when those you love can share it with you.  You are so good and I am grateful.

In Jesus Name we pray...Amen

Homemade Basil Pesto

This year my basil is growing like a week...which I guess it really is in Italy!!  I am already using it and had plenty to make pesto this week.

 Ingredients:

4 cups fresh basil leaves
2 cloves garlic
1/2 cup pine nuts
2/3 cup extra virgin olive oil
Kosher salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Directions:

1.  Gather your basil and remove the leaves from the stems.  Discard stems and any leaves that are bruised or damaged.

2. Place the basil leaves and garlic in the food processor and pulse until coarsely chopped.

3.  Add pine nuts and garlic to the bowl and pulse again about 4-5 times.

I these pine nuts at Sam's in a large package that will keep me making pesto for the summer.  It is much cheaper to buy it that way.  You can use walnuts if you prefer.






4.  I grate the Parmesan from a block to get the freshest possible product.  You can use pre-grated if you prefer for convenience.

I also buy my Parmesan in large blocks at Sam's and grate what I need when I am using Parmesan cheese in a recipe.
It is a little extra work but worth it.  The flavor is so much better.

 5.  I place the grated cheese in the food processor bowl and pulse 1-2 times.

6.  Then with the processor running I drizzle in the olive oil and pulse until smooth.

7.  Taste the pesto and add salt and pepper to your taste.  Parmesan cheese is salty so be careful when adding the salt.

8.  Transfer to a container.  I use mason jars or plastic containers.

 Drizzle olive oil over the top of the jar as seen on the right side before cover the container and placing it in the refrigerator.
I also freeze my pesto.  You can place it in ice cube trays and freeze individual  cooking cubes that are great to use throughout the winter in chicken, soup, etc.  Put the cubes in a ziplock bag after they are frozen for long term storage.  Some people freeze their pesto before adding the Parmesan cheese and then add it when they use it.  I freeze it with the cheese and have never had a problem.  We love it fresh and frozen!!

 Ready for giving to a friend!!

Homemade Basil Pesto

 Ingredients:

4 cups fresh basil leaves
2 cloves garlic
1/2 cup pine nuts
2/3 cup extra virgin olive oil
Kosher salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Directions:

1.  Gather your basil and remove the leaves from the stems.  Discard stems and any leaves that are bruised or damaged.
2. Place the basil leaves and garlic in the food processor and pulse until coarsely chopped.
3.  Add pine nuts and garlic to the bowl and pulse again about 4-5 times.
4.  I grate the Parmesan from a block to get the freshest possible product.  You can use pre-grated if you prefer for convenience.
5.  I place the grated cheese in the food processor bowl and pulse 1-2 times.
6.  Then with the processor running I drizzle in the olive oil and pulse until smooth.
7.  Taste the pesto and add salt and pepper to your taste.  Parmesan cheese is salty so be careful when adding the salt.
8.  Transfer to a container.  I use mason jars or plastic containers.
 Drizzle olive oil over the top of the jar as seen on the right side before cover the container and placing it in the refrigerator.
I also freeze my pesto.  You can place it in ice cube trays and freeze individual  cooking cubes that are great to use throughout the winter in chicken, soup, etc.  Put the cubes in a ziplock bag after they are frozen for long term storage.  Some people freeze their pesto before adding the Parmesan cheese and then add it when they use it.  I freeze it with the cheese and have never had a problem.  We love it fresh and frozen!!

Now let's make a Caprese Panini with our Basil Pesto.
I used my Lemon Rosemary Bread which you can find here.
Cut two slices your desired thickness. 

Slather the one side of each piece of bread with the Basil Pesto.

I use fresh Mozzarella cheese.  Cut two slices and put one on each piece of bread.

Cut a thick slice of garden fresh tomato and put on one top of the cheese on one of the slices of bread.  I also add a few fresh basil leaves at this point.

 Put the sandwhich together.  Brush the outer bread edges with olive oil and place in a grill pan.
I use a grill pan and a press which helps to grill the panni.

Grill for 2-3 minutes on each side until golden brown and crispy around the edges.

This sandwich just oozes with flavor and freshness.  This is what summer means to me!!

Happy Trails,
Mtn Mama