Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Monday, July 12, 2010

Pesto Sandwich.

When I made this pasta, I knew I had to try the pesto in a sandwich. I knew it'd be yummy. And it was!! We ate them for lunch with leftover black bean soup. I froze half of it to use for the pasta or more sandwiches. Probably more sandwiches...yum...

basil-cilantro pesto {below}
2 slices of bread, toasted
tomatoes, sliced
avocado, smashed

Spread some pesto on one side of the bread, smashed avocado on the other. These are used as glue to hold everything else in. Then put sliced tomatoes and sprouts on one side... and close er up. Yum!

2 cups loosely packed fresh basil leaves

1 cup loosely packed fresh cilantro
1/3 cup slivered or sliced almonds
2 cloves garlic, crushed
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 cup fat-free oil substitute

Place the basil, cilantro, almonds, garlic, lemon juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. With the food processor on, slowly drizzle in the oil substitute. Blend until relatively smooth and no large chunks of almonds are left. If you don't have a food processor and are using a blender (i did this so i didn't have to get out the big food processor), then just add the olive oil at the end, since many blenders aren't equipped with and opening to drizzle into.

Veganomicon, pg 214
makes about 1 cup
time: 10 minutes

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