Pesto and Veggie Panini Recipe - Forks Over Knives
Crispy bread, creamy homemade pesto, and loads of warm, savory veggies—are you drooling yet? These veggie panini are perfect with a side of tomato soup!
Ingredients
- ½ cup fresh basil
- 2 tablespoons pine nuts, toasted
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- ⅛ teaspoon cayenne pepper
- 1 cup canned no-salt-added cannellini beans, drained and liquid (aquafaba) reserved
- 1 large yellow summer squash, thinly sliced
- 1 medium red onion, sliced
- ¼ cup sun-dried tomatoes (not oil-packed)
- 4 cups fresh baby spinach
- 8 slices whole grain bread
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