Loaded Chicken Pesto (Print Version)

# Ingredients:

→ For the Pesto

01 - 1 lemon, juiced
02 - 1/3 cup combo of pine nuts and walnuts
03 - 2 handfuls of fresh basil
04 - 1/4 cup olive oil (extra virgin)
05 - 1/2 tsp of garlic, finely chopped
06 - 1 tbsp yeast flakes for flavor
07 - 1/2 tsp sea salt
08 - 1/4 tsp black pepper, ground
09 - 2 tbsp water to thin out

→ For the Panini

10 - 6 deli chicken slices (organic)
11 - Avocado slices (use half an avocado)
12 - 4 artichoke quarters
13 - 1 cup fresh arugula
14 - Marinated red peppers, roasted
15 - Rosemary sourdough bread (2 slices)
16 - Calabrian peppers according to your liking
17 - 3 tbsp prepared pesto
18 - Goat cheese slices, 2-4
19 - 1 tbsp ghee for toasting

# Instructions:

01 - Toss all pesto ingredients into a food processor. Blend until it’s nice and creamy.
02 - Butter the outside of the bread with ghee. Spread pesto and peppers on the inner side.
03 - Pile on avocado, peppers, artichokes, cheese, arugula, and chicken. Add some salt and pepper for flavor.
04 - Grill it in a panini press until crispy and the cheese is melty inside.

# Notes:

01 - Pesto lasts up to 5 days in the fridge.
02 - You can store leftover pesto in the freezer for as long as 3 months.
03 - Want it spicier? Just add more Calabrian peppers!

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