Basil Pesto:
In a food processor or blender, blend the basil, garlic, and pine nuts until well incorporated. It will not be smooth.
With the blades running, carefully pour the olive oil into the mixture and mix for about a minute.
Add the parmesan cheese and blend.
Taste, then add salt if desired.
This recipe makes enough pesto for about 1 lb pasta, 4-6 sandwiches, or 1 medium-sized pizza.

Caprese Panini:
Lightly brush the outside of two pieces of bread with olive oil.
Spread some pesto on one or both inside sides of the bread.
Place one piece of bread, oil-side down, on a warm pan on top of medium heat on the stove (if you have a panini pan, go for it!)
Layer some slices of fresh mozzarella cheese on the bread, then slices of tomato.
Place the other piece of bread on top. Place a piece of foil over the sandwich, then a heavier pan to press it together a bit.
Watch carefully -- you may need to lower the heat to make sure it doesn't burn.
When the cheese is melted, carefully flip the sandwich over and cook until the bread is golden.
Slice in half and serve!
I love to serve these with a simple spinach or arugula salad or some fruit. They are great for Spring or Summer dinners when you just don't want to heat up the kitchen!