Other ideas: avocadotomato, roasted eggplant or zucchini
Instructions
To make the pesto, in a food processor, add the basil, garlic, nuts, and salt.
Pulse a few times to chop the basil leaves, nuts, and garlic.
Add the balsamic vinegar.
With the machine running, slowly drizzle in the olive oil until the pesto comes together and looks like a nice wet sauce. Using more or less oil as needed.
Store pesto in an airtight container in the fridge for up to one week. Makes about 1 cup.
Use the rest of the ingredients to build your sandwich.