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planted.skewers herbs with pesto & focaccia bread

Duration: 20 Min

Level: Easy

Ingredients

For how many people?

4

400g

Planted Skewers

300g

Focaccia bread

100g

Rocket leaves

10g

Olive oil

For the pesto

40g

fresh basil leaves

30g

Olive oil

20g

Roasted pine nuts

20g

grated vegan parmesan cheese

10g

Garlic

5g

Lemon juice

3.5g

Salt

1g

Pfeffer

Products in this recipe

planted.skewers

Herbs

Preparation

Take the skewers out of the packaging, brush them with a little olive oil and leave them to cool to room temperature.
Place the basil leaves, olive oil, pine nuts, vegan parmesan, garlic and lemon juice in a food processor and blend until smooth.
Season to taste with salt and pepper. If the pesto is too thick, add a little olive oil until the desired consistency is reached.
Preheat a grill or grill pan over a medium to high heat.
Grill the plant skewers for 8-10 minutes, turning them occasionally, until the pieces are nicely caramelized and slightly charred.
Heat the focaccia bread slightly (in the oven or on the grill) and cut into portion-sized pieces.
Place a piece of focaccia on each plate and top with a handful of fresh rocket.
Drizzle the rocket with a little olive oil and a pinch of salt.
Place the skewers on the focaccia and serve with a generous drizzle of basil pesto sauce.

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