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.
doit-on Cuire les betteraves avant ? Merci pour les belles recette
Les pesto. On les mélange avec des pâtes ou en accompagnement avec biscottes ou crudités quelles sont les meilleures combinaisons merci pour vos superbes belles recettes mon conjoint se sent en vacance tous les jours avec des repas savoureux que je fait à partir de vos idées. Encore un gros merci
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