Food Pharmacy, Recipes
Published:
October 9, 2020
October 9, 2020
Panini With Pesto And Avocado
It’s Friday and we got a craving for a panini sandwich. We don’t own a sandwich iron, but as it turns out a waffle iron works just as well. And in case you have neither, the oven works too.
Today’s recipe is made with homemade pesto using cashews as the base and nutritional yeast instead of parmesan. We loved this combo, but if you want to explore other variations of pesto using non-traditional ingredients we can recommend this kale pesto with pumpkin seeds or this recipe for parsley pesto with hazelnuts.
Curious about what kind of bread we used? Our gluten-free toast of course! And since we love fiber, we took the liberty to boost the bread with 2 tablespoons of our Nutrient Hunter fiber blend. Did you know that the recommended amount of fiber is at least 25 grams per day and that many of us don’t get enough? We ourselves make sure to get large amounts of various types of fiber every day through food, and use this supplement as a daily fiber boost. We just stir it into our yogurt, smoothies or even just a glass of water works. Or, as you can see here, in our bread!
PrintPanini With Pesto And Avocado
Scale
Ingredients
Pesto
2 packages of fresh basil
2 garlic cloves
40 g pine nuts
½ cup roasted salted cashews
3 Tbsp nutritional yeast
¼ – ½ cup good olive oil
1 pinch of flake salt
Sandwiches
8 slices of FP toast (see recipe link above)
4 Tbsp pesto
8 sun-dried tomatoes, sliced
1 avocado, sliced
½ tsp chili flakes
salt & freshly ground black pepper
Instructions
Put all of the pesto ingredients into a blender and pulse until you have pesto. Spread pesto over each slice of bread. Top with sliced avocado and sun-dried tomatoes and place two slices together to form a sandwich . Season with black pepper, salt and chili flakes. Heat the iron or oven. Place the sandwiches in the waffle iron until the bread feels warm and toasted.
