Ingredients
Scale
- 2 bunches basil
- 2 tablespoons pine nuts, toasted
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 2 garlic cloves, peeled
- 1/4 teaspoon fine sea salt
- 1 tablespoon avocado oil
- 6–8 portobello mushroom caps, sliced
- 1 tablespoon low-sodium tamari
- 1 large baguette, toasted if desired
- 1 cup halved marinated artichoke hearts
- 1/4 cup sliced oil-packed sun-dried tomatoes
- 1/4 lb hard goat cheese, sliced
- 1 cup arugula
Instructions
- In a blender or food processor, combine basil, pine nuts, olive oil, lemon juice, 1 garlic clove, and salt. Blend on high until fully smooth and creamy — yields about ¾ cup pesto. Can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
- In a large skillet, heat avocado oil over medium-high heat. Cook mushrooms until reduced in size by about a third and browned and tender, 5–7 minutes. Reduce heat to low, grate remaining garlic clove into the pan using a Microplane, and stir to combine. Remove from heat and cool.
- Slice baguette lengthwise. Spread pesto evenly on both sides. On the bottom half, layer cooked portobello mushrooms, artichoke hearts, sun-dried tomatoes, goat cheese, and arugula. Close sandwich and cut into 4 or 6 pieces.
