Prep the ingredients per instructions above.

Making Homemade Pesto: In a food processor or blender, combine fresh basil leaves, peeled garlic cloves, grated Parmesan cheese, and pine nuts (or walnuts).

Pulse the ingredients until they are finely chopped.

With the processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the processor with a spatula to ensure everything is well combined.

Season the pesto with salt and pepper to taste. Adjust the seasonings if necessary and set aside.

Preheat your panini press or grill pan to medium-high heat.

Spread desired amount of homemade pesto sauce evenly on the bottom halves of the ciabatta.

Layer 2 slices of fresh mozzarella cheese on top of the pesto-covered ciabatta. Add a few slices of tomato on top of the mozzarella. Place fresh basil leaves over the tomatoes. Season with a pinch of salt and pepper to taste.

Top each sandwich with the remaining ciabatta halves to create a sandwich.

Brush the outer sides of the ciabatta with olive oil.

Place the assembled panini in the preheated panini press or grill pan.

Close the panini press or use a heavy pan or a sandwich press to press down on the sandwiches gently.

Cook for about 4-5 minutes until the ciabatta is crispy, and the mozzarella is melted.

Carefully remove the panini from the press or grill pan.

Let them cool for a minute, then slice each panini in half diagonally.

Mix all of the ingredients for the lemonade. Serve over ice if desired.

Serve your pesto mozzarella panini on ciabatta with carrots, ranch, and homemade lemonade.