Ingredients

The following ingredients have 4 Servings
  • Large tortillas, gluten free or regular
  • Shredded cheese, I used mozzarella
  • Sliced tomatoes, optional
  • 1 large avocado, pitted and scooped out
  • 1 handful basil leaves, about 1/2 cup
  • 1/4 cup chopped cashews
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1/4 teaspoon salt
  • 1/4 cup + 2 tablespoons olive oil

Instruction

  • Add all the pesto ingredients to a food processor and blend until creamy.
  • Heat a large pan over medium heat and spray with cooking spray, if not non-stick.  Spread half a tortilla with 2-3 tablespoons pesto and then top with sliced tomato (optional) and a handful of shredded cheese.
  • Cook quesadilla for 2-3 minutes on each side, until tortilla is browned and cheese is melted.  Repeat with each additional quesadilla.