Turkey & Walnut Kale Pesto Recipe
tomato, red onions, baby arugula, mozzarella cheese, smoked gouda, english muffin bread
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Ingredients
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Pesto
Sandwich Assembly
Method
Pesto Preparation
- 1
Prepare the Kale
Wash the kale thoroughly under cold water. Remove the tough stems and roughly chop the leaves.
- 2
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.
- 3
Blend the Pesto
In a food processor, combine the chopped kale, toasted walnuts, garlic cloves, Parmesan cheese, lemon juice, salt, and black pepper. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning as needed.
Sandwich Assembly
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Layer the Ingredients
Spread a generous amount of the kale walnut pesto on each toasted muffin half. Layer with sliced turkey, tomato, red onion, mozzarella, and smoked gouda.
- 6
Add Arugula
Top the cheese with a handful of baby arugula.
- 7
Serve
Place the assembled sandwiches on a plate and serve immediately, or grill them for an extra melted cheese effect.