GRILLED VEGGIE AND PESTO SANDWICH
INGREDIENTS
For the pesto:
- 2 to 3 cups packed fresh baby spinach
- 1 cup fresh basil
- 2 to 3 cloves garlic; whole or minced
- ¼ cup pine nuts
- ½ cup good quality extra-virgin olive oil + more if needed
- ¼ cup freshly grated (or chunks) of Parmesan
- Kosher salt, to taste
- crushed red pepper flakes if desired
For the sandwich:
- grilled Brownberry Oatnut bread
- sprouts
- tomatoes
- grilled red bell peppers
- grilled zucchini
- grilled portobello mushrooms
Instructions
For the pesto:
- Combine the spinach, basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined.
- Add the parmesan cheese and pulse until well combined. Season with salt and add the crushed red pepper flakes if using.
To assemble the sandwich:
- To assemble: generously spread some pesto on the grilled Brownberry Oatnut bread. Top with the grilled veggies, tomato slices, sprouts and top with the other grilled bread slice. For more pesto flavor, spread pesto on both slices of bread. Enjoy!
- Yields: about 2 – 2½ cups of pesto.
Author: Hip Foodie MomRecipe type: Sandwich
Fresh spinach, arugula, radish tops, carrot tops, beet greens, kale . . in my mind, you can basically pulse up just about any green, add in some garlic, salt and pepper, pine nuts (walnuts, almonds etc) and parmesan and you’re set!
