Pesto, Mozzarella, Baby Spinach, Avocado Grilled Cheese Sandwich

Delicious Herb Pesto

INGREDIENTS:

1 clove garlic

1 anchovy fillet in oil

½ small shallot, chopped

1 teaspoon lemon juice

handful chopped fresh Italian parsley

handful chopped kale

2-3 tablespoons chopped fresh tarragon

1 tablespoon chopped chives

¼ cup olive oil

salt and pepper to taste

Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives.

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. Add olive oil depending on how big a “handful” of herbs is to you.

Season with salt and pepper. This recipe will make quite enough but you can save it for many different recipes!

Sandwich INGREDIENTS:

2 slices of whole grains and seeds bread

2-3 tablespoons of homemade Pesto

2 slices of mozzarella

handful fresh baby spinach

¼ avocado

2 tablespoons goat cheese crumbled

olive oil

DIRECTIONS:

Spread about 1 tablespoon of your fresh homemade Pesto onto each slice of bread

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat and add the sandwich to the oil, cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown, and enjoy your healthy-gourmet sandwich!



REcipe adapted from Pesto, Mozzarella, Baby Spinach, Avocado Grilled Cheese Sandwich

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