• Preheat oven to 375° and line a baking sheet with parchment paper.

Spinach Pesto

• In a food processor add the spinach, basil, pecorino romano, garlic, lemon juice, salt, and pepper.  Process the ingredients until they look like they are evenly combined and have an almost sandy like texture.
• Once the ingredients are combined, slowly add in the olive oil to the food processor.  Process on high for about 30 seconds.
• Pour spinach pesto into a small bowl and set aside.

Pesto Chicken Meatballs

• In a large bowl add 1 pound ground chicken, ¼ cup spinach pesto, ¼ tsp red pepper flakes, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper.
• Mix ingredients until combined.
• Form meatballs into tablespoon sized balls.
• Place meatballs on a parchment paper lined baking sheet and bake at 375° for 25-30 minutes.

Toasty Garlic Bread Buns

• While the meatballs are baking, make you garlic bread buns.
• In a small dish mix together 2 tablespoons of butter,  ½ tablespoon of garlic salt, and 2 tsp of parsley. Spread the mixture evenly on your buns.
• Bake at 375° for about 5 minutes or until golden brown.

Assemble the Sandwiches

• On the bottom half of the toasty garlic bread bun, add 4-5 pesto chicken meatballs.
• Add tomato sauce, more spinach pesto, and some grated pecorino romano cheese.
• Top with the other half of your toasty garlic bread bun.