Pesto Veggie Recipe
Pesto sauce, artichoke hearts, feta cheese and onions, toasted then topped with tomato, mozzarella cheese, lettuce and dressing
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Ingredients
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Pesto Sauce
Vegetable Topping
Method
Pesto Preparation
- 1
Make the Pesto Sauce
In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until the mixture is finely chopped.
- 2
Add Olive Oil
With the food processor running, gradually add the extra virgin olive oil until the pesto reaches a smooth consistency.
- 3
Season
Add salt and black pepper to taste, and pulse a few more times to mix well. Set aside.
Veggie Assembly
- 4
Prepare the Vegetables
In a skillet, heat a tablespoon of olive oil over medium heat. Add the thinly sliced onion and sauté until translucent, about 5 minutes.
- 5
Add Artichokes
Add the artichoke hearts and cook for another 2-3 minutes until heated through. Remove from heat.
- 6
Combine with Pesto
In a large bowl, mix the sautéed onions and artichokes with the prepared pesto sauce. Gently fold in the crumbled feta cheese.
- 7
Toast and Layer
Spread the pesto veggie mixture onto your choice of bread or wrap and toast it in a preheated oven at 350°F (175°C) until golden brown, about 10-12 minutes.
- 8
Add Fresh Toppings
Once toasted, layer the sliced tomato, shredded mozzarella cheese, and shredded lettuce on top of the pesto veggie base.
- 9
Drizzle Dressing
Finish with a drizzle of dressing of your choice, and serve immediately.