Grilled cheese with pesto. Do it, and you won’t regret it. Even my 84-year-old grandma who literally wrote a cookbook about delicious appetizers thinks this combo is the bee’s knees.
I always use Tillamook Extra Sharp cheddar cheese and my mom’s homemade bread (which she sells at the Corvallis Farmers’ Market on Saturdays).
While the food-processor method for making pesto does the trick, I’ve been having fun chopping everything with just a big knife, kinda like in this video by Tiger in a Jar (though not quite so pretty). Also, I never use pine nuts in my pesto because they’re too dang expensive, and I don’t see what the big deal is. This has been the summer of creamy almond-based pesto, and I think that’s a pretty good thing.