Once I’d tasted a sandwich of pesto, mozarella cheese, caramellised onion and lettuce at Escape when I’d gone there for a movie and ever since I’ve wanted to make pesto and turn it into a filling for sandwich. Now, I’m not exaggerating when I say I just couldn’t find fresh basil in Chennai, fed up of the search I decided to use coriander instead. I mean, how different can it get? And then I decided to replace the pinenuts with some walnuts just to match the earthy tone of the fresh coriander leaves.
1 bunch of coriander, chopped roughly
1/2 cup of broken walnuts
Lots of olive oil
Salt to taste
Parmesan cheese, grated
Throw them all into a mixie and blitz until you have a green, silky smooth paste. Pour olive oil gradually into it to adjust the texture. Store in airtight jar for up to 10 days in the fridge.
So for tea this evening, I spread the fresh pesto on slices of whole wheat bread, added some chopped black olives and cheese. I sprinkled some dried mixed herbs over this and closed it with another slice of the bread and grilled in the oven for just about five minutes. What you get is a crust, cheesy gooey sandwich! Yumm!