3 FLAVOR VEGETABLE PESTO

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