Pesto with Tomatoes on Bread
2 cups fresh basil leaves (washed and dried)
4 large cloves garlic
1 cup walnuts
1 cup extra virgin olive oil
1 cup freshly grated parmesan
1/4 cup freshly grated romano
salt and pepper to taste
- Combine basil, garlic and walnuts in a food processor and chop well.
- Slowly drizzle in olive oil, keeping processor going.
- Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.
To make sandwiches: Cut baguette into sandwich-size pieces. Cut each piece down the center, leaving one side intact. Slather bread with pesto. Slice four tomatoes thinly and distribute between sandwiches.