Description[]
- Makes about ¾ cup of pesto
Ingredients[]
Sandwiches[]
Basil olive pesto[]
Directions[]
Sandwiches[]
- In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft.
- Drain tomatoes and pat dry.
- Cut loaf diagonally into 4 pieces and halve each piece horizontally.
- Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes and arugula.
Basil olive pesto[]
- To a food processor with motor running add garlic and blend until minced.
- Add basil, parsley and pine nuts and blend well.
- Add oil and blend until smooth.
- Transfer pesto to a bowl and stir in olives.
- Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
- Bring pesto to room temperature before using.