Description
Truly a gourmet grilled cheese.
Ingredients
Scale
For the pesto:
- 2 cups fresh basil leaves
- 1 can artichoke hearts, drained
- 2 garlic cloves, minced
- 1 tsp red pepper flakes
- 1/2 cup Parmesan cheese
- 1/4 cup pepitas, roasted and salted
- 1 lemon, juiced
- 1/2 cup olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
For the grilled cheese:
- 2 slices Mediterra sourdough bread
- Goat Rodeo Wild Rosemary cheese, thinly sliced
- 2 artichoke hearts, chopped
- 1 tomato, sliced
- 2 tbsp homemade artichoke & arugula pesto
Instructions
For the pesto:
- In a food processor, add basil, artichokes, garlic, pepper flakes, Parm, pepitas, lemon juice, olive oil, and oregano.
- Pulse until a smooth sauce forms.
- This can be frozen for up to 6 months or in the refrigerator for 1 week.
For the grilled cheese:
- Assemble grilled cheese with all ingredients, toast in a pan with butter until each side is golden brown and the cheese is melty on the inside.