• Spinach pesto
• 2 cloves garlic, chopped
• 180 g spinach, if using bunched spinach, roughly chopped
• 80 ml extra virgin olive oil
• 35 g toasted pine nuts
• Zest and juice of 1/2 lemon
• 2 tablespoons nutritional yeast or grated parmesan
• sea salt black pepper
• 15 g basil, finely chopped

Sandwiches

• 4 bread rolls or Focaccia
• 2 Roma or beefsteak tomatoes
• 4 slices cheese such as provolone, mozzarella, cheddar or gruyere
• salt and pepper
• Extra virgin olive oil, for drizzling