Moms know their kids’ well. Really well.

For example, it takes less than a moment for me to know when my child is hungry, angry, tired or bored. I could spot him a mile away anywhere. As any proud mama, I assumed that I knew everything about him.

That’s when the school Sports Day came.

Looking for my son, in a group of 150 kids – all of them almost of the same height and wearing the same white & white uniform, was no easy deal. I must have waved at least 20 kids , thinking it was mine. In fact, to this day, I am not sure I would have spotted him correctly, if it not for his teacher directing him to walk forward.

He was the only one who was marching backwards!

Unique kid, but still a bit difficult to differentiate easily in a similar crowd.

The feeling is similar when I buy green leafy vegetables. Each variety is different, but still difficult and confusing to differentiate when there are too many varieties sitting next to each other. So I am sticking to some greens that no one can get confused with, for the last week of Blogging Marathon 19. The theme is ‘Cooking with Greens’, and I have chosen the ‘Spread, Stuffing and Blended’ combination.

Starting with Mint and coriander pesto. Cabbage and Broccoli recipes to follow. Now, that’s some greens no one is going to get confused with!

Recipe Source: Macheesmo

Mint Pesto

Ingredients:

• Mint leaves              :        1 bunch (About 1.5 cups)
• Coriander leaves   :        1/4 bunch (About 1/2 cup)
• Almonds                   :        2 tbsp
• Garlic                         :        3-4 cloves
• Cheese                       :        1/3 cup
• Olive Oil                    :        1/3 cup (or more)
• Salt & Pepper

Method:

1. Clean and wash the mint and coriander leaves. Pluck the leaves and discard the stems for the mint.
2. Toast almonds in a pan for about 2 minutes (optional).
3. Toss everything in a food processor and pulse it a couple of times to get a coarse mix, don’t grind it into a paste.
4. Do a taste test and season with salt and pepper.  Use as a spread for pizza or sandwiches or for making pasta.

For the sandwich:

• Mint Pesto
• Thinly Sliced Cucumber
• Thinly sliced Tomatoes
• Cheese Slice
• Salt & Pepper
• Bread Slices
• Butter/Ghee

1. Spread a tsp or two of pesto on a slice of bread. Top it with a couple of slices of cucumber, tomato and cheese. Cover with another slice of bread.
2. Heat a spoon of ghee or butter in a pan and toast the sandwich on both sides for half a minute each or till the bread turns golden. You can grill the sandwich instead of this stovetop method too.

Linked to:

• Blogging Marathon 19, under ‘Greens, as a spread’
• 30 Minute Mela