Sourdough on the Rise by Cynthia Lair

Author:Cynthia Lair
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2019-10-14T16:00:00+00:00

Spread each square with a teaspoon or more of pesto. Place a thin slice (about ¼ inch thick) of mozzarella on top of the pesto. Finish each with a drizzle of Balsamic Syrup. Serve immediately.

WALNUT-ARUGULA PESTO

This recipe makes more than you need for the open-face sandwiches on this page. Store the extra, use it as a topping on fish or chicken, or stir it into some warm cooked cannellini beans.

Hands-on time: 25 minutes | Makes 1 to 1½ cups

½ cup raw, shelled walnut halves or pieces

4 to 5 cups (3.5 to 4 ounces) baby arugula

4 cloves garlic

2 teaspoons lemon zest

¼ cup freshly squeezed lemon juice (from about 1 large lemon)

½ teaspoon fine sea salt

¼ to ½ teaspoon sugar

½ cup extra-virgin olive oil

Freshly ground black pepper

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