with Pesto and Arugula Nectarine Salad
- Fresh basil
- 2 oz spinach
- 1 clove garlic
- ¼ cup almonds
- 1 tomato
- 1 nectarine
- 2 oz baby arugula
- 4 piece sourdough bread
- 2 tbsp Follow Your Heart Vegenaise
- ½ cup shredded vegan mozzarella
- ½ cup shredded vegan cheddar
- 2 tsp white balsamic vinegar
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- **Allergens: Tree Nuts
- Large nonstick skillet
- Food processor
Rinse and dry all produce. In a food processor, combine the basil, spinach, garlic, and almonds. Pulse 3 to 4 times to mix everything together. Turn processor on high, and with motor continuously running, slowly add 2 tbsp olive oil and blend, scraping down the sides as necessary, until well combined. Season pesto with salt.
Thinly slice the tomato. Slice the nectarine and add to a medium bowl with the arugula.
Lay the sourdough bread out on a cutting board. Spread the Vegenaise on one side of all four pieces of bread and then flip over. Spread the basil pesto on 2 of the pieces.
Sprinkle the mozzarella on two of the pieces of bread and layer on the sliced tomato. Sprinkle tomato with salt and pepper. Sprinkle on the cheddar and gently close up your sandwiches.
Heat a large nonstick skillet over medium heat. Add the sandwiches and cook until golden brown and the cheese has melted, about 4 to 6 minutes per side. If your bread is getting too dark but the cheese hasn’t melted yet, simply lower your heat.
Add the white balsamic vinegar, 2 tsp olive oil, and a pinch of salt and pepper to the arugula. Toss salad to combine. Cut the pesto grilled cheese in half and and serve alongside the arugula nectarine salad. Enjoy!