Vegano | Vegetariano

Min 10 g di erbe aromatiche fresche (es. basilico e erba cipollina)

1-2 spicchi d'aglio

40 g di pinoli tostati o o altri core

circa 60 ml di acqua di legumi (ad es. acqua di ceci)

Sale e pepe

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.

Energia 786 kcal | Proteine 5 g | Carboidrati 24.6 g | Fibre 0 g | Grassi 74 g