Basil Pesto/How To Assembly The World's Best Chicken Caprese Sammie

I have great news for you.  You never ever ever again have to buy pesto sauce.  Ever.  Because I found out it’s really easy to make.  And it’s freezable for up to 3 months.  Told you I had great news for you!  This pesto is better than store bought; its flavor is packed with freshness.  It’s so yummers, you’ll want to add it to everything and anything.

When we were in Kansas City and ate at Seasons 52 (love!), I had their chicken caprese sandwich with a pesto dipping sauce that was delish.  The basil pesto dipping sauce made this sandwich special.  And I knew I had to recreate that meal a-sap.

We go thru so much fresh basil its ridiculous.  I might consider growing my own next year.  Best place to buy fresh basil is Trader Joes, it’s usually a buck cheaper than Hy-Vee, you get twice as much and it keeps longer.  I love fresh basil on everything.  And so does Aaron.  We both can’t get enough of it!

Ready, Set, Puree!

So fresh and tasty!

Basil Pesto Sauce

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (I used grated parm because I roll with the easiest option) 

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2/index.html

How To Assemble The World's Best Chicken Caprese Sammie:

#sumatimemeal 

She's a beaut!

Now cutting it in half and seeing all the layers just warms my heart

1.   Grill buns to give you a little crunch and so they don’t get soggy with your toppings
2.  Add your grilled chicken (marinade before grilling using Kraft Sun Dried Tomato Dressing)
3. Top your chicken with a spoonful of the pesto sauce
4. Add 3-4 leafy fresh spinach leaves
5. Add 2 slices of tomatoes
6. Add 2 slices of fresh mozeralla
7. Put the top on your sandwich, cut in half and dip into a side dish of pesto
8. Smile… because you’ll love it so much!!