Superfood Weeknight Meals: Strawberry-Pesto Melt

The pesto recipe makes more than you will need for these sandwiches. Use the extra on pizza, over scrambled eggs, or tossed with pasta!



Spinach Pesto

  • 1/4 cup basil paste or 20 fresh basil leaves
  • 4 cups fresh baby spinach
  • 1/2 cup pine nuts
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons ground flax seed
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons coconut sugar
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground pepper

Strawberry-Pesto Melt

  • 1/2 cup spinach pesto
  • 6 fresh organic strawberries, sliced
  • 8 ounces fontina cheese, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 8 slices of bread of choice


To make the Spinach Pesto

  1. In a food processor, combine all of the Spinach Pesto ingredients and blend until smooth.

To make the Strawberry-Pesto Melt

  1. Preheat the oven to 375°F. Alternatively, you can use a toaster oven.
  2. Spread an even layer of Spinach Pesto onto one side of the bread slices and then top with a single layer of strawberries. Add some fontina cheese and a few sprinkles of feta cheese. Top with the other slice of bread and place the sandwiches on a parchment paper-lined baking sheet. Bake for 10 minutes, flipping halfway through until the cheese is completely melted and the bread is toasted.
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