With all the gourmet options available for garlic bread, this recipe is pretty basic and simple. The garlic butter is the common ingredient in both the recipes , its just the topping that makes a huge difference .
For the garlic butter:
1 stick of butter, at room temperature,
1 - 2 tsp of garlic paste,
salt to taste
1 tsp. red pepper/chili flakes, or to taste.
Mix all the ingredients with a fork.
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 C pine nuts or 3/4 cup walnuts
1/2 C fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
3/4 C extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
This will yield about 2 cups of pesto, the left over stays well in an airtight container when refrigerated. Toss in some pasta or spread it on a sandwich or paratha for another quick fix meal.
To make the sandwiches, I apply the garlic butter to both sides of the bread , toast one side on medium heat, flip, cover the toasted side of bread (load it) with cheese (I usually use mozzarella or the cheese slices which I pulse in the food processor ), so the cheese melts as the other side gets toasted , remove from the pan , spread some ketchup or pesto or any favourite spread and enjoy . For the Pesto sandwiches I used the burger buns.