Homemade Chicken Pesto Panini with Fresh Ingredients
Whip up an incredible chicken pesto panini with homemade basil pesto, avocado, and artichokes. Great for quick lunches or casual dinners, packed with bold flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmelt.com.
Cooking tools:
- Panini press
- Skillet
- Food processor
- Blender
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spatula
- Kitchen scale
- Saucepan
- Plate
- Pastry brush
- Toaster
- Oven
- Stove
- Aluminum foil
- Paper towel
- Whisk
- Colander
- Kitchen towel
- Refrigerator
- Freezer
- Airtight container
- Zip-top bag
Ingredients
- 1 lemon juiced
- 1/3 cup combo of pine nuts and walnuts
- A couple handfuls of fresh basil
- 2 tbsp water
- 1/4 cup good olive oil
- 1 tbsp nutritional yeast
- 1/2 tsp minced garlic
- 1/2 tsp sea salt
- Just under 1/4 tsp black pepper
- 1/2 avocado sliced thin
- 3 tbsp pesto
- 2-4 slices creamy goat cheese
- Calabrian peppers (add as much as you'd like)
- 2 slices rosemary sourdough
- 1 tbsp ghee
- 1 cup peppery arugula
- 6 slices of organic chicken deli meat
- 4 artichoke hearts cut in quarters
- Marinated and roasted sweet red peppers
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