Jul 14 2026
Restaurants›The Booch Bar›Veg Head Recipe

Veg Head Recipe

Inspired by The Booch Bar
Time30m
Serves2

Basil-kale-pesto, organic greens, carrots, cucumber, avocado, tomato, sprouted garbanzo hummus, clover sprouts, on toasted sourdough with your choice of side

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Ingredients

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Basil-Kale Pesto

Sandwich Assembly

Side Options

Method

Basil-Kale Pesto Preparation

  1. 1

    Prepare the Ingredients

    Wash and dry the basil leaves and kale. Remove the stems from the kale.

  2. 2

    Blend the Pesto

    In a food processor, combine the basil, kale, pine nuts, minced garlic, salt, and black pepper. Pulse until finely chopped.

  3. 3

    Add Olive Oil and Cheese

    With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Add the grated Parmesan cheese and blend until combined.

  4. 4

    Adjust Seasoning

    Taste the pesto and adjust seasoning with additional salt and pepper if needed. Set aside.

Sandwich Assembly

  1. 5

    Toast the Bread

    Lightly toast the sourdough bread slices until golden brown.

  2. 6

    Spread the Pesto

    Spread a generous layer of basil-kale pesto on one side of each toasted sourdough slice.

  3. 7

    Layer the Fillings

    On two slices of the toasted sourdough, layer the mixed greens, shredded carrot, cucumber slices, avocado slices, tomato slices, and a dollop of sprouted garbanzo hummus. Top with clover sprouts.

  4. 8

    Close the Sandwich

    Place the remaining slices of sourdough on top of the filled slices, pesto side down.

Serving Suggestions

  1. 9

    Choose a Side

    Serve the Veg Head sandwich with your choice of side: pickles, chips, or fruit salad.

  2. 10

    Enjoy!

    Slice the sandwich in half and serve immediately while fresh.

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