another recipe try...
the pesto from Vegalicious.
suggestions in the book were to replace basil by parsley and almonds.
or hazelnuts...
I happened to have a lot of arugula, and since I cannot have garlic I thought I'd try some lemon zest.
not enough .... so added lime juice from leftover lime and: mmmm
30 grams hazelnuts, prefereably roasted
handful of arugula (or basil or parsley which I think would be really nice)
salt
blend ( I used my handblender with the attached bowl)
add:
30 grams old dutch cheese, or parm
lemon zest
Blend
add oil, till desired consistency ( I used 25 grams)
then I added juice of half a lime, fresh black pepper and loved it!
not nice with the fennel dinner , but I think it will be great on toasted bread with grilled zucchini, or with pasta, thinned down to a dressing perfect on quinoa-salad, or just on toasted fresh sourdough bread.
enjoy!
the pesto from Vegalicious.
suggestions in the book were to replace basil by parsley and almonds.
or hazelnuts...
I happened to have a lot of arugula, and since I cannot have garlic I thought I'd try some lemon zest.
not enough .... so added lime juice from leftover lime and: mmmm
30 grams hazelnuts, prefereably roasted
handful of arugula (or basil or parsley which I think would be really nice)
salt
blend ( I used my handblender with the attached bowl)
add:
30 grams old dutch cheese, or parm
lemon zest
Blend
add oil, till desired consistency ( I used 25 grams)
then I added juice of half a lime, fresh black pepper and loved it!
not nice with the fennel dinner , but I think it will be great on toasted bread with grilled zucchini, or with pasta, thinned down to a dressing perfect on quinoa-salad, or just on toasted fresh sourdough bread.
enjoy!
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