Part 1: Making the Vegan Spinach Pesto

1. Toast the Nuts (Optional but Recommended): If using walnuts or pine nuts, lightly toast them in a dry skillet over medium heat for 3-5 minutes, shaking frequently, until fragrant. This enhances their flavor. Let them cool slightly. If using sunflower seeds for a nut-free version, you can also toast them.
2. Combine Dry Ingredients: In the bowl of a food processor, add the 4 cups of packed baby spinach, 2 cups of packed basil leaves, toasted nuts (or seeds), nutritional yeast, chopped garlic, salt, pepper, and optional red pepper flakes.
3. Pulse: Pulse the ingredients several times until they are roughly chopped and combined. Scrape down the sides of the bowl as needed.
4. Add Lemon Juice: Add the fresh lemon juice to the food processor.
5. Stream in Olive Oil: With the food processor running on low, slowly stream in the 1/2 cup of extra virgin olive oil. Continue processing until the pesto is mostly smooth but still has a little texture. If it’s too thick, add a tablespoon more olive oil or even a tablespoon of water at a time until you reach your desired consistency.
6. Taste and Adjust: Taste the pesto. Add more salt, pepper, lemon juice, or nutritional yeast if needed. Some like it tangier, some more “cheesy.” This is your chance to perfect it!
7. Store (if not using immediately): If you’re not using all the pesto right away, transfer it to an airtight container. To prevent browning, you can pour a thin layer of olive oil on top before sealing. It will keep in the refrigerator for up to 5-7 days, or it can be frozen for up to 3 months (ice cube trays are great for portioning).

Part 2: Assembling and Grilling the Cheesy Vegan Spinach Pesto Grilled Cheese

1. Prepare Bread: Lay out your 4 slices of artisan bread on a clean work surface.
2. Butter One Side: Lightly spread vegan butter or coconut oil on one side of each slice of bread. This will be the outside of your sandwich, ensuring it gets golden and crispy.
3. Assemble the Layers (on the unbuttered side of two slices):

   • Flip two slices of bread over (buttered-side down).
   • First Cheese Layer: Place 1-2 slices of vegan cheese (or a sprinkle of shreds) on each of these bread slices. This bottom layer of cheese helps create a barrier and melts into the bread.
   • Pesto Power: Generously spread 2-3 tablespoons of your homemade vegan spinach pesto over the cheese.
   • Extra Greens (Optional): Add a handful (about 1/2 cup) of fresh baby spinach on top of the pesto. This wilts down beautifully and adds extra nutrients and freshness.
   • Second Cheese Layer: Top the spinach with another 2 slices of vegan cheese (or more shreds). This ensures maximum gooeyness and helps hold the sandwich together.
   • Top with Bread: Place the remaining two slices of bread on top, buttered-side up.

4. Grill to Perfection:

   • Heat a large non-stick skillet, griddle, or pan over medium-low heat. Low and slow is key for vegan grilled cheese to allow the cheese to melt fully without burning the bread.
   • Cook First Side: Carefully place the assembled sandwiches into the warm skillet. Cook for 4-6 minutes on the first side, or until the bread is golden brown and crispy. You can gently press down on the sandwiches with a spatula to encourage even browning and melting. Some people like to cover the pan for the first few minutes to help trap heat and melt the cheese.
   • Flip and Cook Second Side: Carefully flip the sandwiches using a spatula. Cook for another 3-5 minutes on the second side, or until it’s also golden brown and the vegan cheese is fully melted, gooey, and irresistible. If the bread is browning too quickly before the cheese melts, reduce the heat slightly.

5. Rest and Slice: Once cooked, remove the sandwiches from the skillet and let them rest for a minute or two. This allows the melty cheese to set slightly, making them easier to slice.
6. Serve: Slice the grilled cheese sandwiches in half (diagonally, of course, for optimal visual appeal!) and serve immediately while warm and gooey.