1. In a food processor jar add 2 tightly packed cups of fresh basil
2. Next add 1/4 cup of shelled walnuts
3. Pulse it
4. Next add 1/4 cup of extra virgin olive oil, mix again
5. Next, add juice of 1 lemon and then mix again
6. Move the ingredients to the centre of the jar again
7. Next add 1 tablespoon of freshly ground pepper and mix again,
8. If you like it spicy you can add a green chilli at this stage
9. Transfer the prepared pesto sauce into a mixing bowl
10. Add salt per taste and mix using a spatula
11. I added some more pepper, mix again
12. I have used Gowardhan Paneer
13. Wash it and pat dry it gently
14. Cut into cubes
15. Transfer the cut paneer into the pesto sauce and gently toss
16. Marinate the paneer in the pesto sauce for around 10 minutes
17. Using a kadai or pan transfer the marinated paneer slowly and carefully
18. Keep the heat low and stir fry it for around 2-3 minutes
19. Take off from the heat and keep aside
20. Toast any bread of your choice, I used Bigbasket’s Panini bread
21. I toasted it using my cast iron skillet
22. Transfer the toasted bread and add around 2 tablespoons of the pesto paneer filling
23. Press the bread down gently
24. The toast is now ready to serve