Vegan | Vegetarian

10 g fresh herbs (e.g. basil and chives)

1-2 cloves garlic

40 g roasted pine nuts or other seeds

approx. 60 ml bean water (e.g. chickpea water)

Salt and pepper

1. Roast the pine nuts in a pan and let them cool down.

2. Wash the basil and put it into a blender with the coarsely chopped/pressed garlic and the roasted pine nuts.

3. Add the water from the chickpeas, season with salt and pepper to taste and continue blending until a creamy consistency is reached.

Energy 786 kcal | Protein 5 g | Carbohydrates 24.6 g | Fibre 0 g | Fat 74 g