1 cup packed arugula leaves
1 clove garlic, peeled
1/2 teaspoon sea salt
Grinding black pepper to taste
1/4 cup Filippo Berio extra-virgin olive oil
1 medium size zucchini, cut lengthwise into eight 1/4-inch-thick slices
4 romaine lettuce leaves
2 plum tomatoes, cut into 8 slices
1 cucumber, peeled and sliced into rounds
Combine the arugola, garlic, and sea salt in a food processor and pulse quickly two or three times. Slowly pour the olive oil through the feed tube with the motor running until a paste consistency is formed. You may not need all the olive oil. Transfer the paste to a small bowl and stir in the pepper.
Make 4 sandwiches by spreading a little of the pesto on one zucchini slice. Top with a lettuce leaf, 2 slices of tomato and two or three cucumber slices. Spread another zucchini slice with pesto and place it on top of the cucumbers. Cut in half widthwise and serve.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"