I love the summertime, if for no other reason than I get to enjoy fresh basil just by stepping out our back door. It’s the simple things. This is my go-to pesto recipe because it’s easy and I can use walnuts instead of pine nuts, which are super expensive. So I hope you’ll give it a try…it’s equally just as good spread on a toasted baguette and topped with garden fresh tomatoes!
1 cup fresh basil leaves
1 cup baby spinach
1 clove garlic, peeled
1/4 cup walnuts
4 tablespoons olive oil, plus more for grilling
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground white-meat chicken
2 large tomatoes, cut into 1/2-inch slices
3 ounces fresh mozzarella, sliced
4 pieces focaccia, halved
In a food processor, puree basil, spinach, garlic, walnuts, oil, and 1 tablespoon water. Season pesto with salt and pepper.
Heat a grill or grill pan to medium-high. Combine 1 tablespoon pesto, salt, pepper, and chicken and form into 4 patties. Clean and lightly oil hot grill. Brush tomatoes with oil and season with salt and pepper. Grill patties, covered, 4 minutes. Flip patties and top with cheese. Add tomatoes to grill and cook, flipping once, until tomatoes are lightly charred and burgers are opaque throughout, 4 minutes.
Assemble sandwiches in focaccia with pesto, burgers, and tomatoes (I used whole wheat hamburger buns).
Full of flavor, these burgers are a great way to switch things up from the traditional hamburger. Hurry and make them before summer is over!