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Make pesto by combining 2 cups fresh basil leaves, ¼ cup cashews, ⅓ cup grated Parmesan, 1 clove garlic, ½ cup olive oil, 1-2 tbsp lemon juice, lemon zest, and 1 tsp kosher salt in a food processor
Add black pepper to taste and thin with 1-2 tbsp water to desired texture
Cook eggs to your preference
Assemble sandwiches with bread, pesto, cooked eggs, and mozzarella cheese
Store some sandwiches in the refrigerator for immediate use
Freeze remaining sandwiches for later
To reheat, use microwave or air fryer, or use both for best texture