Artichoke Pistachio Pesto

By thomas - 08:14:00

Artichoke Pistachio Pesto
¼ cup unsalted pistachios
2 cloves garlic
1 cup basil
1 cup artichoke hearts (canned, rinsed
and drained)
juice of half a lemon
1/4 cup olive oil
himalayan sea salt to taste
gluten-free bread
1 red pepper, cut into quarters
2 portobello mushrooms

1 zucchini, sliced lengthwise
1 fresh mozzarella ball
Preheat oven to 425°F. On a parchment
lined baking sheet place pepper,
mushroom and zucchini. Sprinkle with
some olive oil. Roast for 20-25 minutes.
Meanwhile, combine pesto ingredients
in a food processor and pulse until
almost smooth with some chunks for
texture. Add sea salt to taste. Set aside.
When vegetables are done, allow to cool.
Assemble sandwich by spreading pesto
on each slice of bread, then stack a slice
of fresh mozzarella, zucchini, red pepper
then mushroom. Top with the other piece
of bread. In an olive oil lined skillet, over
medium heat, cook sandwich on each side
for 2 minutes then serve.

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