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Natalie Robinson

Loaded Chicken Pesto Panini

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Servings: 1
Ingredients Method Notes

Ingredients
  

  • Homemade Basil Pesto
  • 1/4 cup extra virgin olive oil
  • 1/3 cup nuts I did a mix of walnuts and pine nuts
  • 1/2 tsp sea salt
  • 1 lemon squeezed
  • 2 handfuls fresh basil leaves
  • 1 tbsp nutritional yeast
  • 1/2 tsp minced garlic
  • 1/4 tsp ground pepper
  • 2 tbsp water
  • Panini
  • 2 slices bread of choice I used Organic Rosemary Sourdough
  • 1 tbsp ghee I used Fourth And Heart
  • 3 tbsp pesto
  • Calabrian peppers omit if you don't like spice
  • 1/2 avocado thinly sliced
  • 1 jar marinated roasted sweet red peppers
  • 2-4 slices cheese I used goat cheese
  • 4 artichokes quartered
  • 6 slices organic deli chicken
  • 1 cup arugula
  • fresh cracked pepper
  • sea salt

Method
 

  1. Homemade Basil Pesto
  2. *Combine all ingredients in a food processor and pulse until smooth. Store extra in an airtight container in the fridge, or divide and add to an ice cube tray in the freezer to store for up to 3 months.
  3. Panini
  4. Spread ghee on the outer pieces of bread. Add pesto to the inside of one of the slices of bread, and calabrian peppers to the other. Layer in avocado, red peppers, sliced deli chicken, cracked pepper, cheese, arugula, sea salt and artichokes.
  5. Add to heated panini grill and press down. Let cook until golden and the cheese has melted.

Notes

*This pesto recipe will make extras. I recommend storing in an airtight container in the fridge for up to 5 days, or divide up into a silicone ice cube tray and freeze for up to 3 months.