You can make this smoky mozzarella and basil pesto grilled cheese sandwich and eat it straight away. It will be gooey and flavourful on the inside, crispy and buttery on the outside....but why stop there? You can take it to the next level by dipping it in a super simple spicy marinara. Ugh. It is heaven and I've had this for dinner three nights in a row because I'm obsessed. What else can I say, scroll down for the recipes. Make it, take a delicious bite, (a glass of red wine wouldn't go astray along side) then pat yourself on the back cause you just made an epic sandwich.
I think the type of bread you use here is VERY important. I randomly tried it with some generic sliced multigrain bread and didn't really enjoy it. A thinly sliced white sourdough is pretty perfect. I find if the bread is too thick the filling doesn't heat through as easily and also it just is a better ratio of bread to filling when the bread is on the thinner side.
Vegan Basil Pesto
Assemble the Sandwich
How to use Leftover Pesto & Mozza
Basil Pesto & Smoked Mozza Pizza
I spread some pesto on my par baked pizza crust. Topped with some mushrooms, red onion, black olives and smoked mozzarella then finished cooking on my pizza stone. I like to Eat this with lemony dressed arugula & cherry tomato salad. I also like to garnish my vegan pizza with nutritional yeast and a delicious drizzle of olive oil. I was dipping slices of basil pesto pizza in the marinara sauce. SO GOOD
Basil Pesto Pasta
(Saute onion, mushrooms, garlic, olives & smoked tofu in a pan then add almost cooked spaghetti noodles to it along with plenty of basil pesto, cherry tomatoes & a few splashes of reserved pasta water & S + P. Toss everything around as the pesto and tomatoes heat up and the pasta finishes cooking. Folding in fresh arugula at the last moment. Garnish with more nutritional yeast and garlicky lemony breadcrumbs (Thug Kitchen recipe) and a squeeze of fresh lemon juice. Dig in. Epic.
Hey! I'm Trisha