We don't eat a lot of sandwiches, but when we do, I want it to have a nice heat and taste. Herbed butter is a nice option, but I can neither afford nor want to eat so much of butter. So, here is another option that is similar to pesto, but I couldn't really call it pesto or even chutney. These are creamy without the butter and very tasty. You can change the cilantro to basil or parsley and alter the nuts used too. Possibilities are endless.
One year back - Kidney Beans Rice
Two years back - Panettone
Ingredients:
Cilantro - 1 cup chopped and packed (You could use stalk part also)
Garlic - 1 pod
Olive Oil - 1 TBSP
Salt - to taste
Black pepper/green chillies/red pepper flakes/Cayanne - to taste (I used about 4 green chillies)
Lime Juice - 1 TBSP (You could use lemon juice instead)
Cashews - 1/3 cup (raw or toasted. I used raw)
Ricotta cheese - 1/2 cup (part skim or fat free)
Method:
Take all the ingredients in the food processor or blender jar. Run the machine to get a nice spread. You could increase the oil if the motor resists, but I didn't have to. Adjust the seasonings if required.
Toast the bread and use as a spread. This would be great as a base for grilled cheese sandwich too.
Enjoy.
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One year back - Kidney Beans Rice
Two years back - Panettone
Ingredients:
Cilantro - 1 cup chopped and packed (You could use stalk part also)
Garlic - 1 pod
Olive Oil - 1 TBSP
Salt - to taste
Black pepper/green chillies/red pepper flakes/Cayanne - to taste (I used about 4 green chillies)
Lime Juice - 1 TBSP (You could use lemon juice instead)
Cashews - 1/3 cup (raw or toasted. I used raw)
Ricotta cheese - 1/2 cup (part skim or fat free)
Method:
Take all the ingredients in the food processor or blender jar. Run the machine to get a nice spread. You could increase the oil if the motor resists, but I didn't have to. Adjust the seasonings if required.
Enjoy.
Very interesting that you have ricotta cheese in this recipe. Nice, next time I have the ingredients I will make this for my family.
ReplyDeleteThanks Srimathi.
DeleteI used Ricotta to make it smooth and spreadable without using more olive oil or nuts or butter. I am sure you would all love it. I ate a few spoonfuls as is.
spread with ricotta. Looks delicious
ReplyDeleteI just hoped into your space but this is very interesting spread and you can link this to my ongoing event too..
ReplyDeleteHappy to follow your space:)
Do drop by my space N hope u'll join my space as well..
Please contribute your entries (old or new )EP Series-Cilantro /Cumin Event
Erivum Puliyum
I've bookmarked this recipe as it sounds absolutely wonderful. I'm always on the look out for vegetarian sandwich fillings and this looks perfect!
ReplyDeleteNish, Thanks.
DeleteFeel envious when I read fat-free or skim ricotta and the kind! I would either have to make my own or buy paying something which would take all the fun out of eating it! The spread sounds delicious, your bread looks perfectly toasted!
ReplyDeleteSuma,
DeleteThat is true. There are so many varieties of everything here, it is overwhelming sometimes.
hai Champa, first time here..
ReplyDeleteand must say, this is one super healthy spread. thanks for sharing. Do pop into my space too when you get time..
http://www.ieatonline.blogspot.com/
I love that you used ricotta! That would add in a lot of protein as well. I never thought to use that in a "chutney". I bet it would also make a great dip for raw veggies. The sandwich looks so delicious. Thanks for sharing!
ReplyDeletealpa,
DeleteThanks.
delicious spread.goes well as a dip too.:)
ReplyDeleteSumi,
DeleteDefinitely. I ate this with cucumbers. They were great.
Nice and creamy sandwich spread! I definitely want to try this sometime soon.
ReplyDeleteKai Ruchi, Thanks. If and when you make it, let me know how you liked it.
DeleteInteresting spread...
ReplyDeleteInteresting to see the cashews used..does it taste very nutty?.
ReplyDeleteSrivalli,
DeleteNot at all.