In a food processor or a 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, and then add salt if desired. This recipe makes enough pesto for about 1 lb pasta, 4-6 sandwiches, or 1 medium-sized pizza.

In a food processor or a 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, and then add salt if desired.
This recipe makes enough pesto for about 1 lb pasta, 4-6 sandwiches, or 1 medium-sized pizza.

Slices of Lassen's Rosemary Sourdough Bread Additional Organic Olive Oil Fresh Mozzarella Cheese Slices of Organic Tomatoes (I love to use the Organic Heirlooms that are available now!) Instructions:

Slices of Lassen's Rosemary Sourdough Bread
Additional Organic Olive Oil
Fresh Mozzarella Cheese
Slices of Organic Tomatoes (I love to use the Organic Heirlooms that are available now!)

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!) Layers some slices of fresh mozzarella cheese on the bread, then slices of tomato. Place the other piece of bread on the top. I like to place a piece of foil over the sandwich, and then a heavier pan to press the sandwich together a bit (imitating the panini pan.) Watch the sandwich 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!

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!)

Layers some slices of fresh mozzarella cheese on the bread, then slices of tomato.
Place the other piece of bread on the top.

I like to place a piece of foil over the sandwich, and then a heavier pan to press the sandwich together a bit (imitating the panini pan.)
Watch the sandwich 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!