This is a very basic pesto recipe, nothing special. This was my first time ever making pesto at home and it turned out really well. I used walnuts instead of pine nuts in our pesto as walnuts are far more abundant in the Midwest than pine nuts and are thus much cheaper. I feel a little silly for buying walnuts though as walnut tress grow all over the place in Missouri, I'm just unsure as I don't know what, if anything, they've been sprayed with. People and their stupid chemicals have to ruin all the wild food out there.
When we had these sandwiches over the weekend, I also prepared some beets as sides. I roasted the beetroots drizzled with a little olive oil at 400(F) for about an hour and a half and tossed them with some chopped walnuts and salt and pepper. I also made Sautéed Beet Greens again, this time I used malt vinegar and it was much better, I will edit the recipe. The roasted beets and walnuts weren't the greatest. We made them better by eating the beetroots with the beet greens. It was worth a shot, but we won't be doing that with the beets again.
Anyways, had I not been lazy, I would have made the focaccia that Jessy posted about awhile back, but alas I was being lazy, so both times we made these sandwiches, we just bought a petite loaf of multigrain bread.
2-3 cups fresh sweet basil
1/3 cup walnuts
3 cloves of garlic, peeled
1/2 cup good olive oil
pinch white pepper
Combine all ingredients together in a food processor.
I slathered some pesto on both pieces of the bread (which was warm), I layered on fresh spinach, onions, artichoke hearts (these are optional, we used them the first time we had these as we had a can lying around, we didn't use artichoke hearts the second time we had these), and tomato.
These were the sides. I really like beet greens a lot. I'm thinking that over the winter, we should attempt to grow baby beets, so we'll still get lots of greens, but won't have near as large of beet roots to work with.
'Til next time.