Pesto Spinach Quesadilla
This was so yummy. Love the simplicity of Italian flavors in a Mexican format… yeah for world and colorful food. Quesadillas can be eaten at any time of the day!
Servings: 2
Calories: 461kcal
Ingredients
For the quesadillas
- 1 cup tomato thinly sliced
- 2 cups spinach chopped
- 1/2 cup grated mozzarella cheese
- 4 smal wrap/tortilla (GF If needed)
For the pesto
- 1/4 cup fresh basil leaves
- 1/4 cup watercress
- 1-2 tablespoons fresh chives chopped
- 1-2 tablespoons extra-virgin olive oil
- 1-2 tablespoons pine nuts roasted (save some for topping), or cashew nuts
- 1 clove garlic
- 1-2 tablespoons grated Parmesan cheese
- sea salt to taste
- black pepper to taste
Instructions
- Add all pesto ingredients to a small blender or food processor (or use pestle and mortar). Process until well combined. Taste test and adjust with salt, pepper, oil or Parmesan to your needs. Add a squeeze of lime/lemon if you like.
- Spread a thin layer of pesto over the tortillas or wraps.
- Top half with a light layer of cheese. Add tomato slices, spinach, and remaining cheese Fold second half on top, push it down a little and place in a dry pan.
- Heat both sides for about 3-5 minutes. To make sure it flattens nicely place a pot on top.
- Optional: serve with small green salad on the side.
- Enjoy 😉