pesto & vermont sandwich



makes 4 cups

5 large bunches basil, washed and dried, then de-stemmed (i find it easiest to wash and dry the basil in bunches, hanging them to dry, before removing the leaves from the stems)

1/2 cup whole garlic cloves (a word of caution, my family likes a lot of garlic. if you like a little less garlic in your food, feel free to decrease this quantity. otherwise, just make anyone you plan on kissing later eat the pesto too!)

1 1/2 cups grated parmesan

1/2 cup pine nuts

1/3 cup walnuts

1 cup olive oil

1. put the garlic in a food processor and mince finely.

2. add the basil, parmesan, nuts, and olive oil.

3. pulse for about 10 1-second pulses. then taste and adjust ingredients as needed. repeat this step until you are happy with the balance of flavors, then pulse until the pesto reaches your desired consistency.

4. pour a thin coating of olive oil into the bottom of a glass jar. spoon the pesto in, pausing frequently to tamp down the pesto in the jar to eliminate air pockets. when the jar is full, top with a thin coating of olive oil.

5. after each use, a thin coating of olive oil will prevent the remaining pesto from browning from exposure to oxygen. however, if it does brown, this will not affect the taste or the quality of the pesto.

6. enjoy your pesto in the fridge for about 3 weeks, or freeze it for use later in the year.

vermont sandwich

serves 2

4 slices of the grainiest bread you can find (i love orchard hill breadworks’ dense spelt loaf, but any bread you love will do)

2 eggs

4 slices of your favorite cheese (i usually use our local vermont shepherd’s semi-hard cheese)

2-3 tbsp pesto, depending on the size of your sandwich

2 small handfuls of greens (i like a combination of lettuce, arugula, basil and/or any spicy asian greens that may be growing in our garden)

2 thick slices of tomato (preferably heirloom, for their succulent flavor)

salt & pepper to taste

1. fry the eggs in a small amount of butter or olive oil until cooked to your liking (i like over-easy eggs so that the yolk oozes over the whole sandwich, but that’s definitely the messy option). you can even beat the eggs first and cook small omelets for a much neater sandwich.

2. while the eggs are frying, toast the bread.

3. once the bread is toasted, first spread half the pesto on each bottom slice. then add the tomato, greens, cheese, and one fried egg (with the white folded as needed to fit on the bread), and season to taste. top with the second slice of bread, grab a few napkins, and open wide!


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