Grilled Cheese Sandwich with Kale Artichoke Pumpkin Seed Pesto
Grilled Cheese Sandwich with Kale Artichoke Pumpkin Seed Pesto might be a good recipe to expand your main course repertoire. For $1.66 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 337 calories, 16g of protein, and 14g of fat per serving. This recipe serves 8. It will be a hit at your The Fourth Of July event. Many people made this recipe, and 1399 would say it hit the spot. A mixture of pepper, water, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Jeanettes Healthy Living. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 90%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Kale and Pumpkin Seed Pesto Pasta, Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese, and Pesto, Artichoke, and Havarti Grilled Cheese.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
1 cup cooked artichoke hearts
1 cup cilantro leaves
1 tablespoon extra virgin olive oil
2 garlic cloves, chopped
6 cups kale leaves (5 ounces)
1 tablespoon lemon juice
low-fat cheddar cheese, shredded or sliced
1 tablespoon olive oil
1/4 teaspoon pepper
1 cup raw pumpkin seeds
1/4 teaspoon salt
2 scallions, chopped
gluten free rolls or bread
1/4 cup water or more
Equipment:
frying pan
pot
panini press
grill
Cooking instruction summary:
Heat 1 tablespoon olive oil in a skillet over medium heat and add pumpkin seeds. Saute pumpkin seeds until they pop a little and puff up, about 4 minutes. They do not all have to be brown. Add one chopped garlic clove and cook for one minute. Transfer to a plate to cool.Bring a large pot of water to a boil. Add kale leaves and cook for a minute, until kale loses its chalky taste. Drain well. Place kale, one chopped garlic clove, salt, pepper, extra virgin olive oil, water, artichoke hearts, cilantro leaves, scallions, and lemon juice. Process until smooth, scraping down the sides. Add a little more water if you like a thinner consistency.Spread a generous amount of on one side of roll or slice of bread. Top with a slice of cheese or some shredded cheese. Lightly brush outside of roll or bread with olive oil. Grill on a panini press or in a cast iron skillet until nicely browned on both sides.
Step by step:
1. Heat 1 tablespoon olive oil in a skillet over medium heat and add pumpkin seeds.
2. Saute pumpkin seeds until they pop a little and puff up, about 4 minutes. They do not all have to be brown.
3. Add one chopped garlic clove and cook for one minute.
4. Transfer to a plate to cool.Bring a large pot of water to a boil.
5. Add kale leaves and cook for a minute, until kale loses its chalky taste.
6. Drain well.
7. Place kale, one chopped garlic clove, salt, pepper, extra virgin olive oil, water, artichoke hearts, cilantro leaves, scallions, and lemon juice. Process until smooth, scraping down the sides.
8. Add a little more water if you like a thinner consistency.
9. Spread a generous amount of on one side of roll or slice of bread. Top with a slice of cheese or some shredded cheese. Lightly brush outside of roll or bread with olive oil. Grill on a panini press or in a cast iron skillet until nicely browned on both sides.
Nutrition Information:
covered percent of daily need
