Loaded Chicken Pesto Panini with Homemade Basil Pesto
Make this gourmet chicken pesto panini with homemade basil pesto, avocado, and artichokes. Perfect for lunch or dinner, loaded with fresh ingredients.
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Cooking tools:
- Food processor
- Panini press
- Cast iron skillet
- Skillet
- Chef's knife
- Cutting board
- Spatula
- Stove
- Aluminum foil
- Airtight container
- Ice cube tray
- Zip-top bag
- Refrigerator
- Freezer
Ingredients
- 1/4 cup extra virgin olive oil
- 1/3 cup mixed 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
- 2 slices rosemary sourdough bread
- 1 tbsp ghee
- 3 tbsp pesto
- Calabrian peppers to taste
- 1/2 avocado, thinly sliced
- Marinated roasted sweet red peppers
- 2-4 slices goat cheese
- 4 artichokes, quartered
- 6 slices organic deli chicken
- 1 cup arugula
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