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 lover. There’s 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.
How about I skip to the pesto making… and the Fontina melting? K? Okay good.
To Make This Herb Pesto Fontina Panini You Will Need:
- olive oil
- pecorino romano or parmesan cheese
- sourdough bread
- slices of fontina cheese (or freshly grated)
- softened salted butter
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 or spinach are a great non-herb option too. Just steer clear of the herbs with woody stems i.e. thyme or rosemary.
In a food processor add 1 clove of garlic, peeled and roughly chopped a handful of fresh basil, a handful of fresh mint roughly chopped, a handful of fresh chives and a large handful of fresh parsley.
Then measure out a 1/2 cup of olive oil.
Next, secure the lid and turn the food processor on.
Then, pulse to give everything a quick chop.
Next, turn it back on while gently streaming in the olive oil.
Add then add in the pecorino, put the lid back on and give it a quick pulse.
And there you have it, herb pesto!
Then butter some bread. I really love sourdough. It gets all golden and crispy. It’s my bread of choice for sure.
Next, lay down some Fontina.
Then spoon on a few tablespoons of the fresh herb pesto on to the cheese.
Next, place a second slice of buttered bread on top, butter side up.
And then press the top down.
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.
The bread is one with the cheese which is one with the pesto. It’s fabulous.
The crispy factor is out of this world. Word. And this sandwich reminds me of a ruffle chip.
And there you have it, a super crispy and cheesy Pesto Fontina Panini. Lunch is served.
Hi, my name is Laurie and I’m a pesto junkie. Thank you.
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Herb Pesto Fontina Panini
- 1 clove of garlic, peeled and roughly chopped
- 1 handful basil, roughly chopped
- 1 handful mint, tough stems removed
- 1 handful chives, roughly chopped
- 1 large handful parsley, roughly chopped
- 1/2 cup olive oil
- 2 tablespoons grated pecorino romano , or Parmesan cheese
- 8 slices sourdough bread
- 8 slices fontina cheese, or freshly grated
- salted butter, room temperature
- 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.
- 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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