Basil & Oregano Panini

Basil & Oregano Pesto

Ingredients:

1 cup fresh organic basil leaves (fairly packed)

1/4 cup fresh organic oregano leaves (fairly packed)

2 cloves garlic

1/4 cup almonds

1/8 tsp. salt

1/4 tsp. pepper

3 tbsp. extra virgin olive oil

Directions:

Process almonds first then add in the rest of the ingredients. Blend in a food processor until smooth (you will have to scrape down the sides a few times). Refrigerate in an airtight container. If you have more than 2-3 people at your table, double the recipe because it doesn't make a lot. This pesto is also great with pasta. Try it with quinoa pasta or brown rice pasta with fresh sautéed veggies.

Ingredients:

Homemade bread (artisan, olive, pita or honey herb)

Basil & oregano pesto

Organic Mozzarella cheese, sliced

Organic heirloom tomatoes, sliced

Fresh ground pepper

extra virgin olive oil

Directions:

Preheat your panini press to med-high. Spread pesto on one side of your bread (or both if you like) and top with tomatoes and mozzarella. Finish with fresh ground pepper and baste outside with olive oil. Press until golden brown, enjoy!