Loaded Chicken Pesto Panini (Print Version)

# Ingredients:

→ Homemade Basil Pesto

01 - 1/4 cup extra virgin olive oil
02 - 1/3 cup mixed walnuts and pine nuts
03 - 1/2 tsp sea salt
04 - 1 lemon squeezed
05 - 2 handfuls fresh basil leaves
06 - 1 tbsp nutritional yeast
07 - 1/2 tsp minced garlic
08 - 1/4 tsp ground pepper
09 - 2 tbsp water

→ Panini Assembly

10 - 2 slices rosemary sourdough bread
11 - 1 tbsp ghee
12 - 3 tbsp pesto
13 - Calabrian peppers to taste
14 - 1/2 avocado, thinly sliced
15 - 1 jar marinated roasted sweet red peppers
16 - 2-4 slices goat cheese
17 - 4 artichokes, quartered
18 - 6 slices organic deli chicken
19 - 1 cup arugula
20 - Fresh cracked pepper and sea salt to taste

# Instructions:

01 - Combine all pesto ingredients in a food processor and pulse until smooth.
02 - Spread ghee on outer sides of bread slices. Add pesto to one inner side and calabrian peppers to the other.
03 - Layer avocado, red peppers, chicken, cheese, arugula, and artichokes. Season with salt and pepper.
04 - Cook in heated panini press until golden brown and cheese melts.

# Notes:

01 - Extra pesto can be stored in fridge for up to 5 days
02 - Freeze pesto in ice cube trays for up to 3 months
03 - Calabrian peppers can be omitted for less spice

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