Green Goddess Grilled Cheese | Vegan

June 10, 2015


  • 2 Slices
    of rustic style bread, I used sourdough
  • 2-3 Slices
    vegan cheese, I used Daiya
  • 1-2 Tablespoon
    Pesto, recipe follows
  • 1/2
    ripe avocado
  • handful
  • vegan butter, like earth balance
  • 1
    clove of garlic
  • 1/2
    small shallot
  • 1/2-1
    lemon, juiced
  • 1/2 Cup
    parsley, roughly chopped, loosely packed
  • 1/2 Cup
    chopped kale
  • 1/2 Cup
    basil, roughly chopped
  • 2 Tablespoons
    tarragon, roughly chopped, loosely packed
  • 1/2 Cup
    cilantro, loosely packed
  • 1/4 Cup
    pine nuts
  • 1/2 Cup
    extra-virgin olive oil
  • pink salt, to taste


  1. For the Pesto:
    add all ingredients, except the olive oil to a food processor and pulse until everything is chopped, then slowly add in the olive oil until well combined.

    Save pesto in an air tight container and use on salads, toast or pasta in the next couple of days.

  2. add butter to a pan, over medium low heat and add in the bread. Lightly toast on one side of the bread, remove from heat and on the toasted sides layer your ingredients.

    On both slides spread 1 tbsp pesto, then cheese.

    Add more butter to the pan and add the slices of bread over medium low heat. Cover with a lid and let the cheese start to melt, about 1-2 minutes. Then layer the avocado and spinach on one side and then top with the other piece of bread and press down with a spatula, after 30 seconds to a minute, flip.

    Remove from heat and enjoy!!