3 FLAVOR VEGETABLE PESTO
- Preparation : 10 minutes
Ingredients
Brocolis, pistache et parmesan
- 750 ml (3 cups) of broccoli, in bouquets
- 180 ml (3/4 cup) of pistachios, chopped
- 180 ml (3/4 cup) of grated parmesan cheese
- 125 ml (1 /2 cup) of olive oil
- 60 ml (1/4 cup) of fresh, chopped basil
- 1 clove of garlic, chopped
- the juice and the zest of ½ lemon
- Salt and pepper to taste
Carottes, gingembre et coriandre
- 750 ml (3 cups) of carrots, peeled and grated (about 3 medium carrots)
- 180 ml (3/4 cup) of whitened almonds or pine nuts, grilled
- 125 ml (1/2 cup) of olive oil
- 60 ml (1/4 cup) of grated parmesan cheese
- 30-45 ml (2 to 3 tbsp) of fresh coriander, chopped
- 15 ml (1 tsp) fresh, grated ginger
- 1 clove of garlic, chopped
- salt and pepper to taste
Betteraves, noisettes et aneth
- 750 ml (3 cups) of beets, peeled and grated (about 3 medium beets)
- 180 ml (3/4 cup) of whole, grilled hazelnuts
- 125 ml (1/2 cup) of olive oil
- 60 ml (1/4 cup ) Fresh dill, chopped
- 30 ml (2 tsp) of apple cider vinegar
- 1 clove of garlic, chopped
- 10 ml (2 tbsp) of sumac
- S El and pepper to taste
Steps
1 - Place all the ingredients in the bowl of the food processor. Pulling up to fine and well amalgamated texture.
2 Keep in a pot or hermetic container. Is kept 3 to 5 days in the refrigerator.
Question : doit-on cuire le brocoli?
Je suis intolérante à l’ail est-ce que je peux faire le pesto sans ail ou ça manquera de goût?
merciBonjour Isabelle,
Est-ce possible d’imprimer les recettes que tu nous partages?
Je n’ai que mon petit cellulaire pour le moment, donc assez difficile à lire tout en préparant une recette!,@Denise et Jean-Pierre : Des recettes à base de pesto s’en viennent, soyez à l’affût!
@Paule : Ce n’est pas nécessaire de cuire les betteraves avant, et ce sera délicieux!
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