Ultimate Chicken Pesto Panini (Print Version)

# Ingredients:

→ Pesto Ingredients

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

→ Panini Ingredients

10 - 1 tbsp of ghee
11 - 3 tbsp prepared pesto
12 - Sliced red sweet peppers (marinated and roasted)
13 - 6 deli chicken slices (organic)
14 - 2 slices of sourdough bread, rosemary-flavored
15 - 1/2 an avocado, slice it thin
16 - 2-4 goat cheese slices
17 - 1 cup greens (arugula works great)
18 - Calabrian chili peppers to your liking
19 - 4 artichoke quarters

# Instructions:

01 - Toss all pesto components into a food processor and mix until creamy.
02 - Coat the outer side of each bread slice with ghee, the inner side with pesto and chili peppers.
03 - Stack avocado, chicken, greens, cheese, artichokes, and sweet peppers on bread. Sprinkle with salt and pepper.
04 - Toast in a preheated panini press until bread turns golden and cheese is melty.

# Notes:

01 - Pesto lasts up to 5 days in the fridge.
02 - Freeze pesto for as long as 3 months.
03 - Control spice level by easing up or adding more chili peppers.

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