Pesto vegetables
(Recipe for persons)
For the pesto:
→ 50 gr. pine nuts
→ 1-2 garlic cloves
→ 30 gr. parmesan cheese
→ 30 gr. basil leaves
→ 125 ml virgin olive oil
→ salt and pepper
For the vegetables:
→ 1 broccoli, approx. 500 gr.
→ 1 zucchini
→ 1 red bell pepper
→ 250 gr. young carrots
→ 500 ml vegetable stock
→ salt
→ several tarragon sprigs
Nutritional values per serving:
Calories: kcal
Protein: . gr.
Carbohydrate: . gr.
Fat: . gr.
Preparation:
To prepare the pesto, roast the pine
nuts in the roaster without fat until
they begin to develop an aroma; then
let them cool. Peel the garlic, grate
the parmesan cheese, rinse the basil
leaves and pat them dry. Crush the
pine nuts, basil and garlic in a mortar.
Add the parmesan cheese and then
the oil gradually to create a paste.
Season to taste with salt and pepper.
To prepare the vegetables, cut the
broccoli into small florets and rinse
them off. Rinse the zucchini, trim it
and julienne it. Rinse the bell pepper,
trim it and cut it into slices. Rinse the
ecompact round – recipes
To Next Page
Loading...