Ingredients
BASIL PESTO
Method
- Preheat the oven to 200°C.
- First, make the basil pesto. Add the pine nuts, sunflower seeds, yeast, garlic, and 2½ cups of basil into a food processor. Pulse to create a paste, scraping the sides down with a rubber spatula as needed. Next, blend the oil, lemon zest and juice into the pesto, then season with salt and pepper to taste.
- Next, build the chick’n parm. Place the frozen burger patties onto a cookie sheet and bake for 8–10 minutes in order to thaw and slightly crisp each patty.
- Add the first layer of sauce to the bottom of a 23 x 33cm casserole dish then lay your patties across the length of the dish in two rows. Add the marinara across each row of patties for the third layer then sprinkle the shredded cheese on top. Bake for 12–15 minutes. When the mozzarella is melted, remove and garnish with dollops of the pesto and leftover ½ cup of basil.
- Serve with extra pesto and marinara sauce on the side. This meat-free chick’n parm also pairs perfectly on top of spaghetti with a side of fresh salad.
