Bagel Thin Pesto Sandwich (Vegan

• Vegetarian

• Produce

  • 1 cup Arugula, packed
  • 1 Arugula
  • 1 cup Basil, packed leaves
  • 1 Tomato, slices

• Refrigerated

  • 1 tsp Almond milk, unsweetened

• Condiments

  • 4 tbsp Favorite hummus
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Black pepper and salt, freshly ground
  • 1 tbsp Nutritional yeast
  • 1 Red peppers, roasted
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1/3 cup Pine nuts

• Bread & Baked Goods

  • 2 Bagel, thins

Found on veggiechick.com

Description

Ingredients

• 1/3 cup pine nuts
• 1 tablespoon nutritional yeast
• 1 cup packed basil leaves
• 1 cup packed arugula
• 1 tablespoon fresh lemon juice
• 1 teaspoon unsweetened almond milk
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 4 tablespoons favorite hummus
• 2 bagel thins (4 sides)
• freshly ground black pepper and salt
• tomato slices
• roasted red peppers, from jar (drained)
• arugula

Directions

• Using a food processor, add the pine nuts and process until chopped fine. Add the rest of the pesto ingredients and blend until combined and smooth.
• Toast the bagel thins in a toaster.
• On each half, add 1 tablespoon of hummus, followed by 2 tablespoons pesto. Top with tomato, roasted red pepper, or arugula and sprinkle with salt and freshly ground black pepper. Makes 4 bagel halves (2 full bagels). Best served when bagels are still warm.