|
Pesto
2 C. basil leaves
2 garlic cloves
1/4 C. parmesan cheese
1/4 C. olive oil
1/8 C. toasted pine nuts
1 t. olive oil
Add the 1 t. of olive oil to a skillet, add the pine nuts and lightly
brown. Cool.
Add the basil leaves and garlic cloves to a food processor. Process
until fine. Add parmesan cheese and pine nuts. Slowly add the olive oil
and process to a fine paste. Chill. |
|
Pesto Beef Sandwich in the Round
1 1/4 lb. deli beef sliced thinly
1 loaf French bread or Italian bread (crusty and round)
1/3 C. mayonnaise
3 T. prepared pesto sauce
1 t. fresh lemon juice
1 7 oz. jar red roasted peppers drained
3 C. mixed baby greens
1/2 C. feta cheese
Cut bread horizontally in half, remove center of bread, leaving a one inch
shell.
In a small bowl; combine mayonnaise, pesto sauce and lemon juice. Spread mixture
on the cut surfaces of both halves.
Layer roast beef, roasted peppers, baby greens and cheese on bottom half. Close
with top half.
Cut into 6 wedges. Serve immediately.
|
|
