This recipe is a double header—you’ll end up with a top-notch sandwich and you’ll learn to make pesto, with enough left over from lunch to dress a pound of pasta for dinner. In the summer, add fresh tomato slices and make it a caprese— a traditional Italian salad (and now sandwich) of mozzarella, tomato, and basil.
You will need: Measuring cups, measuring spoons, knife, food processor, rubber spatula, small bowl, small sauté pan, aluminum foil, paper towels, small skillet, spatula
Smell impacts taste more than you might think. From our taste buds, we really get only basic sensations of sweet, sour, bitter, salty, and savory (the rich, round flavor of things like butter). While you eat, odor molecules escape from the food and rise up with your breath to your nose. On the way, they hit your brain’s “smell” messengers that allow you to experience complex flavors. This explains why it’s hard to “taste” food when you have a stuffed-up nose!