How to Make Basil Pesto Grilled Cheese

In honor of the holiday season, we’re sharing this recipe for basil pesto, a hearty, cheesy and comforting grilled cheese that’s packed with flavor.

Basil pesto is best served with a drizzle of olive oil, a drizzling of butter, and some grated Parmesan cheese.

The pesto cooks quickly, but it will melt and melt over the next hour or so.

As the pesto simmers, it simmers even more.

This grilled cheese will have plenty of flavor and texture for a busy meal.

The basil pestos also make an excellent side dish or a quick snack.

To make basil pestone, use a cheese grater to grate the cheese into pesto shells, then place the shells in a bowl with a little olive oil and some freshly grated parmesan cheese.

To crisp the pestolese, use an electric pressure cooker or pressure cooker with a lid and add a little water if necessary.

Add a few pesto shell slices to the pressure cooker and cook on high for about three hours.

If you’re not cooking the peston, you can use a pressure cooker, but we prefer to grill the pestones in a cast iron skillet to get the crispest pesto.