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Prep
Difficulty
Easy
Time
Estimate
30 mins
Boil the water. Blend up the pesto. Chop up the vegetables for the salad. Toss the pesto, pasta and vegetables together. Whip the spread for the sandwiches. Slice the tomatoes and assemble the sandwiches. If taking these to-go, store the sandwich ingredients separately and assemble just prior to eating.
Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.
When basil is fresh for the picking, so are the tomatoes and zucchini that accompany this dish. Make it ahead and enjoy as leftovers for lunch. This is an excellent main dish, but can also be a side dish at a picnic or barbeque. This simply calls for pesto. Use our homemade version or purchase pre-made in the deli section. Try to avoid the jarred pesto as the flavor and color diminishes in jars.
This really is THE sandwich for summer. I love a BLT, but this is even simpler, relying on the glories of summer ripe tomatoes and a simple as can be basil spread. We tone the mayo down with a bit of yogurt, but feel free to use all Greek yogurt or all mayo depending on your preference, especially if you want it dairy free. Of course use gluten-free bread for that option.
