A sandwich with a difference, the power of a good quality pesto can serve as an excellent base to build a sandwich on! Had the pleasure of receiving a jar of homemade pesto from a colleague of mine, Julia. I asked for the recipe and permission to post on here which got the green light so here it is – superb. Another tip from a colleague & friend Lily is to lightly spread (low fat- Devondale do a 80% reduction in saturated fat now for margarine coming in at 4.2g/100g of saturated fats making it the lightest margarine on the market for Australian readers) margarine on bread – in this case it was a great German Rye Lily had sourced from a Bakery in Fremantle before toasting – the result I am sure you agree is a superior texture to the bread setting up a good perimeter for your sandwich!
Photo stream & progressive visual recipe illustrates the power of the Pesto!
- PEELED GARLIC
- BASIL LEAVES (OR ANY HERBS)
- SALT TO TASTE
- PARMESAN CHEESE
- OLIVE OIL
- ALMONDS (OR ANY TYPE ON NUT)
Combine all ingredients in food processor. Adding more olive oil if needed. It’s good as a dip by its self or add to yogurt/sour cream. Use as a marinade on meat. Add lemon juice and more olive oil and use as a salad dressing. Use in pasta or slow cooks. As a sandwich spread like you did Willo. Or just eat out of the jar like I do.!!! But don’t kiss anyone in a hurry!!!