Veggie Sandwich with Pistachio Basil Spread

Ingredients

Pistachio basil spread

• 1 cup raw pistachios, soaked in boiling water for 30 minutes, drained and rinsed

• 1 jalapeno pepper, seeds and ribs removed

• 1 cup warm vegetable broth

• ½ cup fresh basil leaves

• ½ cup flat-leaf parsley, leaves and stems on

• ½ cup shredded kale

• 1 medium-sized garlic clove, peeled and roughly chopped

• 2 tbsp minced shallot

• juice of 1 lemon

• kosher salt and coarsely ground black pepper to taste

Veggie sandwich

• 1 small head red cabbage, shredded thinly

• 140 g arugula or other leafy greens

• 3 large carrots, thinly shredded

• 3 small seedless cucumbers, thinly sliced

• 2 green onions, halved, white parts removed if desired, then sliced very thin lengthwise

• 1 red bell pepper, seed removed, thinly sliced lengthwise

• 1 large avocado pit and peel removed, sliced

• prepared sandwich spread

• slices of bread, any variety

Method

Pistachio basil sandwich spread

Place all the ingredients in the order listed into a high powered blender. Blend until completely smooth. Use immediately or store refrigerated in an airtight container for up to 3 days.

Veggie sandwich

Toast bread if desired and spread with a hearty amount of sandwich spread.

Layer the prepared vegetables onto one slice of bread, one at a time, sprinkling with a very small amount of salt and pepper over each layer.

Top with the other slice of bread and serve immediately.

Recipe by Meg van der Kruik | California Grown