In the Nordic countries we eat the popular rye bread, which contains whole grains and rye flour. It provides saturation and are commonly used instead of sandwich bread.
For children’s lunch boxes in school or kindergarten it is a favorite with all sorts of veggies, fruit and spread. Lemon pesto spread with avocado, sun-dried tomatoes and herbs is highly nutritious.
- LEMON PESTO
- 1 lemon, the juice.
- 1 salted lemon
- 1 dl.olive oil
- 1/2-1 cup green stone free olives
- 1 tbsp. agave syrup
- 1 tsp. turmeric
- 2 avocado
- 2 tbsp. chopped sun-dried tomatoes
- salt and pepper
- 4 pieces of rye bread
- Cut the salted lemon into small pieces and blend it with the other ingredients except olive oil. Add the olive oil little by little until you have a creamy and satisfying texture.
- Cut the avocado into thin slices and spread the slices on the four pieces of rye bread with lemon pesto, topped with the sun-dried tomatoes and freshly ground pepper. If needed a pinch of salt.
Banana, figs and capers with freshly ground pepper.
Apricot, pesto and topped with pecan nuts.