Pesto Sandwich Everyone can enjoy a quick sandwich. The pesto recipe can be made days in advance as well any side salads and soups. Plan ahead using the pesto one night for dinner knowing the leftovers will get to be a wonderful quick sandwich meal in a day or two.
Vegan: 2 slices of Pacific Bakery’s Kamut white bread Pumpkin seed pesto Lettuce Tomato Shredded carrot Dulse (optional great for taste and to powerfully pack in minerals) Avocado slices (optional)
Steam the bread in a steamer for 2-3 minutes to refresh the bread and make it more digestible. Spread both slices with some pesto. Add the other ingredients to assemble your sandwich.
Meat/Fish: Grilled or broiled meat or fish. Lamb or salmon is especially nice. Pacific Bakery’s kamut white bread, steamed 2-3 minutes Pumpkin seed pesto
You might wish to add other veggie ingredients like the ones above. The simple pesto spread on the bread surrounding the meat is just wonderful.
Pumpkin Seed Pesto Pumpkin seeds are high in zinc and low in fat. I’ve found this pesto to even work without the olive oil if you really want to cut down on fats.
1/2 bulb fresh (green) garlic (two small cloves would work) @ 1 Cup loose packed fresh basil leaves @ 1/4 Cup olive oil @1/4 Cup water to thin 1 Cup toasted Pumpkin seeds (to toast simply dry roast in a fry pan over med. heat. Keep stirring and they will start to pop like popcorn. Transfer to blender) 1 tsp. Ume Vinegar 2 tsp. White miso paste
Simply combine all ingredients in a blender or food processor and blend to desired consistency.
