Chicken Pesto Panini (Print Version)

# Ingredients:

→ Pesto Ingredients

01 - 1 lemon juiced
02 - 1/3 cup combo of pine nuts and walnuts
03 - A couple handfuls of fresh basil
04 - 2 tbsp water
05 - 1/4 cup good olive oil
06 - 1 tbsp nutritional yeast
07 - 1/2 tsp minced garlic
08 - 1/2 tsp sea salt
09 - Just under 1/4 tsp black pepper

→ Panini Fixings

10 - 1/2 avocado sliced thin
11 - 3 tbsp pesto
12 - 2-4 slices creamy goat cheese
13 - Calabrian peppers (add as much as you'd like)
14 - 2 slices rosemary sourdough
15 - 1 tbsp ghee
16 - 1 cup peppery arugula
17 - 6 slices of organic chicken deli meat
18 - 4 artichoke hearts cut in quarters
19 - Marinated and roasted sweet red peppers

# Instructions:

01 - Toss everything for the pesto into a food processor and blitz it till it's creamy.
02 - Spread ghee over the outer sides of the bread while slathering pesto and peppers on the inside.
03 - Layer avocado, cheese, red peppers, chicken, artichokes, and arugula. Sprinkle on salt and black pepper.
04 - Heat in a panini press until the bread crisps up and the goat cheese gets melty.

# Notes:

01 - Pesto lasts up to 5 days in the fridge.
02 - You can freeze pesto and keep it for 3 months.
03 - Adjust the heat level by deciding how many peppers to add.

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