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 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
- Clean and wash the mint and coriander leaves. Pluck the leaves and discard the stems for the mint.
- Toast almonds in a pan for about 2 minutes (optional).
- 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.
- 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
- 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.
- 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.
- Blogging Marathon 19, under ‘Greens, as a spread’
- 30 Minute Mela
10 thoughts on “Mint Pesto Sandwiches”
I love this sandwich
hahah..that’s so sweet!..guess all of us have this problem of getting lost amidst so many kids!..sandwich looks amazing..
Your son sounds as delightful as you. “He was the only one who was marching backwards!” Funny story.
Sandwich looks delicious.
Your sandwich makes me hungry, inviting.
Interesting school day and interesting recipe!!
that’s a pesto to try for sure!
ha ha….Rajni….you missed spotting ur son….but this happens with me a well…even in snaps…i remember when i took him back to hospital when he was 4 days old, i was worried when i saw 4 more kids looking similar…i wanted to paint his toe to make sure i bring the right one back home
i liked your pesto version…dont mind what u add in it, i can have this anytime too