Grilled Veggie and Pesto Sandwich
Yields: about 2 - 2½ cups of pesto.
Servings: 4
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:
- 8 slices grilled bread any kind
- garlic spread dip from Trader Joe's optional*
- sprouts optional
- fresh arugula
- 1 large tomato sliced
- salt and pepper
- grilled red bell peppers
- grilled zucchini
- grilled portobello mushrooms
- quick pickled red onions recipe link below**
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. Taste and adjust anything as needed.
To assemble the sandwich:
- To assemble: generously spread some garlic spread dip from Trader Joe's (if using) on one slice of bread and pesto on the other slice of grilled bread. Top with the grilled veggies, fresh arugula, tomato slices (season with salt and pepper), sprouts and picked red onions if adding. Close sandwich, slice and enjoy! For more pesto flavor, spread pesto on both slices of bread. Enjoy!