"Gimme Thrive" Pesto Grilled Cheese

by Julie Finlayson on August 11, 2018
Julie Finlayson
Overall Rating: 0/5 | Kids Rating: 0/5

Description:

I can't take credit for the pesto portion of the recipe....that's all Chef Todd! I also can't take credit for the idea of adding pesto to a grilled cheese....that's all my oldest son! So thank you Chef Todd and Austin for this delicious creation!

Serves: 4

Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min

Total Time:
Prep Time:
Cook Time:
10 min
5 min
5 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

Chef Todd's Basil Pesto 11nullslice 1 1 Slice

  • 1/4 c. pine nuts
  • 1/4 c. Grated Parmesan Cheese
  • 1/2 tsp. minced garlic
  • 2 tbsp. water
  • 1/4 c. THRIVE BasilTHRIVE Basil
  • 1 tbsp. THRIVE ParsleyTHRIVE Parsley
  • 1/4 tsp. Salt, Table
  • 1/8 tsp. THRIVE PeppercornTHRIVE Peppercorn
  • 1/4 c. really good olive oil

The Sandwich11nullslice 1 1 Slice

  • 8 sli. bread of your choice
  • 16 sli. cheese of your choice (thin sliced is what we used)
  • 8 tbsp. butter


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Directions:

  1. Using a food processor, pulse together the pine nuts, parmesan, and garlic until well-combined. Add in water, herbs, and salt & peppercorn and pulse again until combined.
  2. Add in the olive oil slowly through the chute while the processor is running. Once combined, remove pesto to a bowl and stir by hand to incorporate all the oil.
  3. Heat a griddle or skillet to medium heat.
  4. Butter one side of each slice of bread. Have your pesto and cheese slices at the ready.
  5. When cook surface is at temperature, place one slice of bread (butter side down) on the griddle, add 2 slices of cheese and spread a heaping tablespoon of pesto over the cheese. Top with a slice of bread, butter side up.
  6. Cook on both sides until golden brown. Enjoy!

Notes

  1. Make up the pesto and keep it in the fridge. Then you can have a pesto grilled cheese anytime you want!
  2. I like my pesto with just a little more salt than Chef Todd's recipe. Adjust according to your tastes.
  3. We've tried Cheddar, Colby Jack, Gouda, and Provolone in these. I think Cheddar is my favorite!
  4. We actually used our George Foreman grill for this at home. An advantage to using this, if you have one, is that you can use much thicker bread and it will compress. We were able to use up some thick sandwich rolls this way!