“The Pesto’s Yet to Come” by Sasha Pieterse
As Seen On The Burger Showdown
Prep and Cook Time: 1 hour | Serves: 1
Prep and Cook Time: 1 hour
1 Lightlife® Plant-Based Burger, salt and freshly ground pepper to taste
1 brioche bun or bun of choice
1 Tbsp. garlic aioli (optional)
1 slice mozzarella cheese or plant-based mozzarella style slice
1/2 cup baby arugula
1/4 cup sundried tomatoes in oil
2 Tbsp. sweet white onion, finely diced
1/3 cup pine nuts, lightly toasted
1 cup fresh basil leaves, packed
1 clove garlic, minced
1/4 cup sweet white onion, chopped
2 tsp. lemon zest
1/2 cup vegetable oil
1/2 tsp salt
1/2 tsp pepper
For the pesto, place the pine nuts, basil leaves, garlic, sweet onion, lemon zest, vegetable oil and salt into the bowl of a food processor or blender. Process on low, pulsing until basil is very finely chopped and the mixture comes together and is bright green and fairly smooth, about 1 minute. Scrape down the sides of the blender and process for another 15 seconds.
(Extra pesto can be stored in a small glass jar in the fridge covered for about 1 week.)
Heat a large non-stick skillet over medium heat. Spread top and bottom buns with garlic aioli or drizzle with olive oil and place cut sides down in the skillet. Toast for 1 to 2 minutes until golden. Remove bun.
To prepare the Lightlife® Burger, season the patty with salt and pepper to taste. Cook the burger in the same skillet for 3 to 4 minutes per side until evenly brown and heated through. During the last minute of cooking, top the flipped burger with cheese and let it melt slightly.
To assemble the Pesto’s Best to Come Burger, place the baby arugula on the bottom toasted bun, then place the burger on top and add a large dollop of the pesto. Top with the sundried tomatoes and sweet white onion. Place the top of the bun on the burger and serve hot.
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