Fried Zucchini and Arugula Pitas with Greek Olive Pesto - The Conservation Foundation

Ingredients

• 4-6 ounces block feta cut into 1/2 inch cubes
• 2 sprigs fresh thyme
• 2 tablespoons fresh basil chopped
• 1 bay leaf
• 2 teaspoons black peppercorns
• pinch of crushed red pepper flakes
• olive oil enough to cover the cheese
• 1/2 cup greek olives
• 1/2 cup grated parmesan cheese (swap in nutritional yeast or parsley for a vegan version]
• 1/4 cup fresh basil
• 1 clove large garlic
• 1 pepperoncini optional
• 1/4 cup olive oil or more depending on the consistency you want your pesto to be
• 2 zucchinis sliced into 1/4 inch rounds
• 1 cup large egg use 1/3 coconut milk for a vegan version
• 3/4 cup Panko bread crumbs use gluten free if needed
• 2 tablespoons flour use gluten free cornmeal if needed
• 1/2 cup finely grated parmesan cheese use nutritional yeast for a vegan version
• 1/4 teaspoon salt + pepper
• 1 cup cooked chickpeas drained + rinsed if using canned
• 1 cup arugula
• 1/4 cup sun-dried tomatoes packed in oil oil drained