Vegetarian Pesto Quesadilla

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Nutrition per serving    (USDA % daily values)
CAL
2140
FAT
525%
CHOL
69%
SOD
131%

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Ingredients for 2 servings

3-4 cups fresh basil leaves (enough to fill your food processor bowl almost completely)

1 cup toasted pine nuts

1 large clove garlic, minced

1/2-2/3 cup freshly grated parmesan cheese

salt & pepper

1/4-1/2 cup light olive oil

2 large flour tortillas

1/2 cup prepared pesto

2 cups grated mozzarella cheese

1 tablespoon olive oil

1 small zucchini, sliced into thin discs

1 baby eggplant, sliced into thin discs

2 teaspoons butter, divided

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