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If you follow me on social media you might have noticed that I’m slightly obsessed with snack-boxes. I love packing healthy options for Panos to take with him in the daycare or pretty much everywhere we go. I always have with me one or two snack-boxes ready to go when I hear “Mom I’m hungry”. This avocado pesto dip is a great way to incorporate more good fatty Omegas in your kids diet. It is very easy to prepare and uses a handful of ingredients. It pairs nicely with vegetable sticks or with roasted protein (like chicken or salmon) for a full meal. Panos loves to eat it with a spoon 🙂 This is a nut-free version as Panos’ daycare is a nut free school.

I love to have a theme on my snack-boxes. This is a playful way to catch your toddlers interest while you serve some healthy options. I call this snack-box “The Green Snack-box” as it is packed with lots of green delicious food. I asked Panos to pick the color actually and it was so much fun for him. I packed this with

  • a good portion of my avocado pesto dip
  • steamed sugar peas with help seeds for some extra Omegas
  • boiled edamame drizzled with olive oil and dill
  • cucumber rounds
  • kiwi and green apple flowers, cut with my cute veggie cutters*

Kids usually like to have separate compartments in their boxes! This stainless steel snack-box* is perfect for little fingers as the portions that it fits are just right for a kid. It is very convenient as it gives you the flexibility to pack different options for your little ones. Just make sure that you pack something that your kid loves along with something new. This way you have higher chances to try the new food.

What you will need and substitutes

  • Avocado. It is important to use a ripe avocado to get the creamy texture.
  • Parmegiano reggiano. I personally love getting a block of parmegiano reggiano from the store and shredded by myself. You could substitute with any other sharp, granular cheese like pecorino romano.
  • Mint. I love mint pesto instead of basil pesto. You can definitely substitute with basil though.
  • Extra virgin olive oil. How much of olive oil you will need depends on how ripe your avocado it.
  • Sunflower butter. I used butter from roasted sunflowers, however you can use 2 tbsp of roasted pine nuts if you don’t mind for a nut-free option.

Tips

  • Store. You can make this ahead and store it in an air tight container in your fridge up to 2 days.
  • Pack. If you pack the dip to go, I would suggest to add plastic wrap touching the top of the dip to ensure that the color will remain bright green. I try to avoid plastic in our everyday life and this is one of the cases that I would recommend it.

* Disclosure: this post may contain affiliate links, which means Panos Eats may receive a commission to help us run this site at no extra cost to you if you purchase something that we have recommended. While clicking these links won’t cost you anything! 

Avocado mint pesto dip

Recipe by Panos EatsCourse: SnacksDifficulty: Easy
Servings

3

servings
Prep time

10

minutes

Ingredients

  • 1 ripe avocado

  • 4 tbsp freshly shredded parmigiano reggiano

  • 1 tbsp sunflower butter

  • 3-4 tbsp extra virgin olive oil

  • 1 cup mint leaves

  • Salt and pepper to taste

Directions

  • Cut and take out avocado seed
  • Add avocado along with all ingredients except olive oil in your blender and blend for a minute
  • Add olive oil one tbsp at the time and keep blending till you reach a dip consistency
  • Enjoy!

2 Comments

  1. I will definitely give it a try ?

    1. Thanks! Let me know how you liked it 🙂

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