I am just loving all the healthy, clean recipes from Clean Cooking magazine. Purely Elizabeth is on point with her flavor combinations, and this Veggie Quesadilla with Pistachio Artichoke Pesto is no exception! The recipe is very easy to prep ahead of time–roast the veggies and make the pesto whenever you get a chance during the day, then just put it all together in a skillet as needed! Enjoy!
How to make it an A+: I loved this combination of ingredients! Top with some salt and pepper and a dollop of Greek yogurt! Note: the link below calls for asiago, while the Clean Cooking magazine version that I used called for Monterey Jack. I’m sure most cheese are fine. I would even like to try with goat cheese!