Pesto is right up there with hummus in the world condiment hall of fame. It can hold its own on sandwiches, bread, and pita as well as it can on pastas, vegetables and meats on the grill. Seasoning options abound and the versatility of the basic ingredient line-up has given rise to all sorts of variations. Garlic alone can articulate itself in pesto in any number of registers. Lightly sautéed (as tonight), it gives a moderate flavor and some toastiness, and if roasted, it would give a more subtle smoothness to the dish. Raw garlic can also be used, but be advised that it imparts a sharp flavor and some heat, so be judicious.
Tonight, I'm preparing a pretty traditional version. Start by sautéing minced garlic until the edges are just turning blond or brown. In a bowl, combine the lightly sautéed garlic and add some chopped roasted pine nuts. The pine nuts will give a roasty and slightly bitter background to the more assertive flavors (lemon juice and garlic in particular) as well as some texture. Follow that up with chiffonade of basil, grated parm, lemon juice, salt, pepper, and, optionally, some chopped sundried tomatoes. Bring the mixture to a paste-like consistency with a good olive oil and you're pretty much done already.
For the chicken pesto sandwich, you have two options for pesto deployment. First, you can slather the pesto on the bun; alternatively, you could toss the chopped chicken with the pesto and then set 'er up on the bun. In either event, finish the sandwich off with some more sundried tomatoes and smoked mozzarella. Some baby field greens tossed in a balsamic vinaigrette would also go well on the sandwich.
Pesto goes great with steak fries, too, so I dress up the plate with a little of both.
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