Caprese Pesto Quesadillas

These Caprese Pesto Quesadillas take only 10 minutes to make and require 4 ingredients only. It is easy to make and is also made dairy-free.


About this Recipe

By: Caitlin Greene

I made these quesadillas earlier for lunch and probably the best freaking 10-minute meal ever! I used my dairy-free mozzarella in these and a kale basil pesto I made last night! Paired them with some mashed avocado, chopped tomatoes tossed with some of that pesto and BOOM!

If you are looking for a simple meal to make these quesadillas are for you. All you will need are:
-olive or coconut oil
-sliced tomatoes
-chopped kale
-fresh basil
-chopped roasted almonds
-clove of garlic
-lemon juice
-coconut aminos (optional)
-red pepper flakes to taste (optional)

Caprese Pesto Quesadillas

Caprese Pesto Quesadillas


  • -2 cups chopped kale (including stems)
  • -1/2 cup chopped fresh basil
  • -5 tablespoon olive oil
  • -3 tablespoon chopped roasted almonds
  • -1 clove chopped garlic
  • -1 tablespoon lemon juice
  • -1/2 teaspoon salt
  • -1 tablespoon coconut aminos (optional)
  • -red pepper flakes to taste
  • -dairy-free (or fresh regular) mozzarella
  • -sliced tomatoes


  1. Heat some olive or coconut oil over a pan (I use cast iron) over medium-medium high.
  2. Smear some pesto on the tortillas, add some dairy-free (or fresh regular) mozzarella, a couple sliced tomatoes and cook for about 30 seconds-1 minute, then fold over and serve!
  3. Topped with some fresh basil and scallions. 
  4. To make the pesto, add the chopped kale (including stems), chopped fresh basil, olive oil, chopped roasted almonds, garlic, lemon juice, 1/2 teaspoon salt, coconut aminos (optional) and red pepper flakes to a food processor or blender. Process or blend until pesto forms.

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