1/2 Cup Blanched Almonds

2 cloves garlic

1 1/2 Cups micro Basil

4 tablespoon Olive Oil

6 Cherry Tomatoes

Marinated Sliced Artichokes

Avocado

Sourdough

Pea Shoots

EVOO

Salt and Pepper to Taste

I tried being Vegan once. If you’ve even glanced at my website, you’ll see that that was a fail. While I do still avoid dairy, this sandwhich came at a time in my life when I needed it most. I’m a sucker for sourdough and pesto, no explanation needed.

The pesto is really the only prep you’ll need here. I started making this recipe with a mortar and pestle but have since evolved to using a food processor. If using a mortar and pestle, add in little by little making sure to incorporate the olive oil and tomatoes evenly.

When you have a nice consistency similar to crunchy peanut butter… you’re good to lather that on both sides of your panini. Stack with Avocado, Pea Shoots and Marinated Artichokes (Trader Joes is my fav).

Coat your pan in olive oil and make yourself a perfect grilled Panini.

Feel free to add Turkey or any other deli meat, but it’s filling enough that you won’t even need it. Even the non-vegans will be asking for more.