For the 30-second pesto:
1 large bunch fresh basil (or 2 smaller packs)
2 tbsp ground almonds (or 2 tbsp whole cashews, almonds or pine nuts)
1 small garlic clove, sliced as finely as possible or minced
125ml olive oil or extra virgin olive oil
pinch of sea salt or 2 tbsp fresh grated Parmesan
freshly ground black pepper, to taste
For the sandwich:
4 tbsp of the homemade pesto (or use shop-bought)
1 cucumber, sliced
1 avocado, sliced
handful of salad leaves, optional
8 slices of wholegrain bread
Veg Portions / Serving:
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | raisingsugarfreekids.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare cucumber that the whole family will enjoy.
These sandwiches look so pretty and taste so delicious, as well as being fun to make, that kids will love taking pride in putting it together and eating it, too!
To make the pesto, place all of the ingredients except the olive oil in a blender and blitz to a paste, then add the olive oil bit by bit and keep blitzing, until everything has come together to form a pesto.
For the sandwiches, layer a slice of bread with cream cheese, 1 tbsp pesto, cucumber slices, avocado slices and salad leaves (if using). Top with another slice of bread, then repeat with the remaining ingredients. Serve with any extra cucumber slices and salad leaves.
Want to take it a step further? Get the kids to come up with fun new green foods to add: sliced pitted green olives, fresh herbs, spinach leaves, green peppers, sprouts, roasted broccoli, etc.