Vegetarian Pesto Quesadillas
A few weeks ago, I tweeted about getting a ton of fresh produce. I’m talking loads and loads of vegetables like carrots, kohlrabi, swiss chard, collard greens, zucchini, baby eggplants and basil! These items don’t usually make it onto my grocery lists for the week, so I was happy to get some new foods to work with. And, they were all organic! Awesome, right? So, my mind went to work on what I could make with all of this food and I instantly thought of pesto. I love the fresh creamy flavor that pesto has and I hadn’t made it in a while. THEN, I came up with this Quesadilla. Oh mama, was I happy I did!
The crunch from the tortilla paired with the creamy chewiness of the cheese along with the eggplant, zucchini and pesto was pretty darn tasty if I do say so myself. And I don’t have to feel too guilty for eating it because it’s loaded with vegetables. If you don’t have baby eggplants and/or zucchini then you can substitute with whatever veggies you do happen to have. OR, just do pesto and cheese. Any way you choose to make it would be fabulous.
There is nothing wrong with store bought pesto, but I just prefer to make it myself because then I can make it how I like it. This is what I put into mine:
yield: 1 1/2 cups (approx.)
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3-4 cups fresh basil leaves (enough to fill your food processor bowl almost completely)
1 cup toasted pine nuts
1 large clove garlic, minced
1/2-2/3 cup freshly grated parmesan cheese
salt & pepper
1/4-1/2 cup light olive oil
Place all ingredients into bowl of food processor except for olive oil. Pulse for 15 seconds or so and then turn machine on and drizzle in olive oil until desired consistency is reached. Store in refrigerator in an airtight container.
Vegetarian Pesto Quesadilla
yield: 2 servings
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2 large flour tortillas
1/2 cup prepared pesto
2 cups grated mozzarella cheese
1 tablespoon olive oil
1 small zucchini, sliced into thin discs
1 baby eggplant, sliced into thin discs
2 teaspoons butter, divided
In large skillet, heat olive oil over medium heat and saute zucchini and baby eggplant until crisp tender, 5-7 minutes. Remove from skillet and return to heat. Spread pesto evenly on two tortillas. Sprinkle cheese over top of pesto and then line cooked vegetables on half of the tortilla. Melt 1 teaspoon of butter in skillet and place open quesadilla into hot pan. Cook until bottom of quesadilla has browned and cheese has melted. Fold tortilla in half to cover the veggies and press down lightly to press them into the melted cheese, so they stay in place. Repeat with other tortilla. Serve warm.