In this fresh herb pesto fontina panini, I make a quick pesto out of mint, basil, parsley and chives.The pesto is then panini’d with gooey fontina cheese in slices of buttered sourdough.

If you know me even a little bit you know I’m a total pesto lovah. Something about the bright green color and fresh flavor that reminds me of Spring! And making pesto is so gosh darn EASY too.

It’s so easy you’ll be known as the crazy pesto lady with a food blog that has eight grilled cheese recipes and 4 of them contain pesto! Wait. That’s me. Okay forget the crazy part {because I’m not a crazy person}… then again forget the lady part too… it makes me feel old.

Pesto Fontina Panini l SimplyScratch.com

How about I skip to the pesto making… and the Fontina melting? K? Okay good.

Pesto Fontina Panini l SimplyScratch.com

Pesto is a great way to use and preserve herbs that you may have lingering in your fridge. When making pesto it’s best you use soft leafy herbs like basil, chervil, chives or parsley, even arugula is a great non-herb option too. Just steer clear of the herbs with woody stems i.e. thyme or rosemary.

Pesto Fontina Panini l SimplyScratch.com

Next smash and roughly chop a small garlic clove.

Pesto Fontina Panini l SimplyScratch.com

Then grab a handful of fresh mint and tear the leaves away from the tough stems.

Pesto Fontina Panini l SimplyScratch.com
Pesto Fontina Panini l SimplyScratch.com

Next chop up some fresh basil and add the chopped garlic, fresh mint and chopped basil into a food processor, a mini one works excellent here.

Pesto Fontina Panini l SimplyScratch.com

Then roughly chop some chives. You only need a handful.

Pesto Fontina Panini l SimplyScratch.com

And add them in as well.

Pesto Fontina Panini l SimplyScratch.com

Next grab yet another handful of fresh parsley and roughly chop it.

Pesto Fontina Panini l SimplyScratch.com

Next add those go into the processor too.

Pesto Fontina Panini l SimplyScratch.com

Then measure out a half a cup of olive oil.

Pesto Fontina Panini l SimplyScratch.com

Next, secure the lid and turn the food processor on.

Pesto Fontina Panini l SimplyScratch.com

Then, pulse to give everything a quick chop.

Pesto Fontina Panini l SimplyScratch.com

Next, turn it back on while gently streaming in the olive oil.

Pesto Fontina Panini l SimplyScratch.com

Add then add in the pecorino, put the lid back on and give it a quick pulse.

Pesto Fontina Panini l SimplyScratch.com

And there you have it, pesto!

Pesto Fontina Panini l SimplyScratch.com

Then butter some bread. I really love sourdough. It gets all golden and crispy. It’s my bread of choice for sure.

Pesto Fontina Panini l SimplyScratch.com

Next, lay down some Fontina.

Pesto Fontina Panini l SimplyScratch.com

Then spoon on a few tablespoons of the fresh herb pesto on to the cheese.

Pesto Fontina Panini l SimplyScratch.com

Next, place a second slice of buttered bread on top, butter side up.

Pesto Fontina Panini l SimplyScratch.com

And then press the top down.

Pesto Fontina Panini l SimplyScratch.com

Now, I’m no panini expert. BUT, I pretty sure there is a section of my panini that’s missing some tan lines. I blame my inexpensive panini press. I’m looking into an upgrade… so any suggestions of a good panini press are welcomed.

Pesto Fontina Panini l SimplyScratch.com

The bread is one with the cheese which is one with the pesto. It’s fabulous.

Pesto Fontina Panini l SimplyScratch.com

The crispy factor is out of this world. Word. And this sandwich reminds me of a ruffle chip.

Pesto Fontina Panini l SimplyScratch.com

And there you have it, a super crispy and cheesy Pesto Fontina Panini. Lunch is served.

Pesto Fontina Panini l SimplyScratch.com

Hi, my name is Laurie and I’m a pesto junkie. Thank you.

Enjoy! And if you give this Pesto Fontina Panini recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Pesto Fontina Panini l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Herb Pesto Fontina Panini
Yield: makes 4

Herb Pesto Fontina Panini

Fresh herb pesto fontina panini; a pesto out of mint, basil, parsley and chives, then spread it on slices of sourdough with gooey fontina cheese.

Prep Time 20 minutes
Cook Time 8 minutes
Additional Time 2 minutes
Total Time 30 minutes

Ingredients

  • 1 clove of garlic, peeled and roughly chopped
  • a handful of fresh basil, roughly chopped
  • a handful of fresh mint, tough stems removed
  • a handful of fresh chives, roughly chopped
  • a large handful of fresh parsley, roughly chopped
  • 1/2 cup of olive oil
  • 1-2 tablespoons Pecorino Romano or Parmesan cheese, grated
  • 8 slices of sourdough bread
  • slices of fontina cheese (or freshly grated)
  • salted butter, room temperature

Instructions

  1. In a small food processor combine the garlic and herbs. Pulse to chop. While the processor is running slowly stream in the olive oil. Add in the grated cheese and pulse to combine.
  2. Preheat a panini press and butter one side of each slice of bread. Lay one slice (butter side down), top with slices of Fontina and spoon on a few tablespoons of pest and top with the second slice of bread (butter side up). Press down and grill the panini until deep golden and crispy. Slice and devour.
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