Vegetarian Pesto Quesadillas

TGIF! I have been fighting a pretty bad cold since Wednesday and I just want it to go away! I’ve been taking all sorts of pills and herbal remedies but nothing seems to be killing this super bug off completely. Luckily, I’m feeling a little better 🙂 YAY! It’s about time! And, I’m going to Costco today! That will certainly cheer me up. (Free samples 🙂 woohoo!) Anyways, this light vegetarian meal is really quick to put together and didn’t take a whole lot of energy to make, which is what I needed these last few days, since I felt like death. Keep on reading and make this for lunch today! It’ll make you feel better.

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.)
Print This Recipe Print This Recipe

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
Print This Recipe Print This Recipe

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.


Read more of our favorites



Leave a Comment

Your email address will not be published. Required fields are marked *

  1. Oooh, can you believe I’ve never made pesto? I’m very tempted to buy a basil plant at Trader Joe’s, so I can start growing my own and making loads of pesto!

    Have fun at Costco today! 🙂

  2. Thanks, Lauren. You can make a tempting delectable meal from so many different things. These sound delightful.

  3. Wow! This was so good! My daughter and I enjoyed this for lunch today. It was a great way to use up the basil from our garden before the snow comes. Thanks for the great recipe!



  1. Creamy Cheesy Pesto Pasta - Lauren's Latest - [...] had some pesto left over a week or two ago from making these, and thought turning it into a…