Dairy-Free Pesto Panini
Elevate your sandwich game with this Dairy-Free Pesto Panini, a vibrant and wholesome twist on the classic panini. Packed with bold, plant-based flavors, this recipe features a creamy and zesty homemade pesto crafted with fresh basil, pine nuts, nutritional yeast, and a hint of lemon juice—completely free of dairy. Layered on crunchy ciabatta bread, the panini is loaded with juicy tomato, sliced avocado, tender baby spinach, and smoky roasted red peppers, creating the perfect combination of textures and tastes. Grilled to golden perfection, this panini is ideal for a quick lunch or a satisfying dinner in under 25 minutes. Whether you're dairy-free or simply looking for a flavorful sandwich option, this recipe delivers a hearty, vegan-friendly experience that doesn't skimp on flavor.
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Recipe Information
Ingredients
- 2 cups fresh basil leaves
- 0.25 cup pine nuts
- 1 large garlic clove
- 0.25 cup nutritional yeast
- 1 tablespoon lemon juice
- 0.5 cup extra-virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 slices ciabatta bread
- 1 large ripe tomato
- 1 medium avocado
- 1 cup baby spinach
- 0.5 cup roasted red bell pepper
Instructions
In a food processor, combine the basil leaves, pine nuts, garlic clove, nutritional yeast, lemon juice, salt, and black pepper.
Pulse the ingredients until they are finely chopped.
With the food processor running, slowly drizzle in the olive oil and process until the mixture is smooth and well combined. Adjust seasoning to taste.
Slice the ciabatta bread into 4 equal slices if not pre-sliced. Arrange on a clean surface.
Spread a layer of the dairy-free pesto generously on each slice of bread.
Slice the tomato thinly and layer the slices on two of the ciabatta slices.
Cut the avocado in half, remove the pit, scoop out the flesh, and slice it thinly. Layer the avocado slices on top of the tomato.
Distribute the baby spinach evenly over the avocado.
Add strips of roasted red bell pepper on top of the spinach.
Close the panini with the remaining bread slices, pesto side down.
Preheat a grill pan or panini press over medium-high heat.
Once hot, add the panini and grill for about 4 minutes on each side, or until the bread is crisp and golden brown, and all ingredients are warmed through.
Remove the panini from the heat, allow them to rest for a minute, then slice each in half and serve warm.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2766 mg | 120% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 11.8 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1867 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
