Veggie Sandwich with Walnut Basil Pesto

walnut pesto sandwich photo It’s been an exceedingly busy past few weeks. We moved cities this weekend, from the Midlands of South Carolina to the Low Country. And though I am in awe of the beauty that surrounds me, I’m just getting settled in and cooking has been problematic. But as I get comfortable with my new surroundings, kitchen, and nearby health food stores, I begin a new journey in Charleston, S.C.

I’ve been in a sandwich kind of a mood lately, maybe because it’s a simple meal when time is hard to come by, or maybe it’s this addictive walnut basil pesto. You can add variety to your pesto simply by changing up the nut. And walnuts are a good choice. They have high levels of vitamin E and Omega 3 fatty acids. These fatty acids have anti-inflammatory properties, protect heart health, and guard against arthritis. Vitamin E is a powerful antioxidant that protects cells from the damaging impact of free radicals, which are molecules that contain an unshared electron. Free radicals damage cells and might contribute to the development of cardiovascular disease and cancer.

Use the highest quality veggies you can find for this, especially considering that in a veggie sandwich, they’re front and center. I used Rudi’s Organic Spelt Ancient Grain Bread. Though it did fall apart a bit, the taste made the messy meal all the merrier. I’ve been buying lots of spelt lately and here’s why. Spelt is an excellent source of vitamin B2, a very good source of manganese, and a good source of niacin, thiamin, and copper, according to WHFoods. Spelt is an ancient grain that’s coming back into use though it was first used over 7,000 years ago and was one of the first grains used to make bread.

Veggie Sandwich with Walnut Basil Pesto

2 slices fresh spelt ancient grain bread
1/4 cup walnut basil pesto (recipe to follow)
Various veggies (cucumbers, tomatoes, arugula, purple onion, roasted sweet potatoes and rutabagas are all good choices)


1. Slather walnut basil pesto on each slice of bread evenly and stack with veggies.

Walnut Basil Pesto

2 cups fresh basil leaves, packed
2 tbsp flat leaf parsley
1/2 cup freshly grated Parmesan-Reggiano
1/2 cup extra virgin olive oil
1/3 cup walnuts
2 garlic cloves
Salt and freshly ground black pepper to taste


1. Add to a blender and blend until smooth.

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Sara Kovak
Welcome to Serene Kitchen, your destination for tasty meatless eats and mindful living. My name is Sara Novak and I'm a health and wellness expert for Discovery Health and TreeHugger.