High fat and glorious, these Paleo & Vegan Avocado Pesto Panini's feature a homemade almond and spinach pesto, fresh avocado, and spinach, all served on your favorite paleo/vegan bun and warmed in a pan.
For the Almond Spinach Pesto: Place 2 cloves garlic, 2 tbsp lemon juice, 5 cups spinach, ½ cup roasted almonds, 1 tbsp nutritional yeast, ¼ cup olive oil, and ½ tsp sea salt into a high-speed blender or food processor. Blend until smooth.
To assemble the Panini: Take your choice of paleo/vegan bun (such as GluteNull Almond Fatty Buns). Spread a thick layer of the prepared almond and spinach pesto on one half of the bun. Layer ½ an avocado and a handful of fresh spinach on top. Close the panini. Warm each side of the assembled panini in a hot and slightly oiled pan until golden and heated through.
