Empty My Fridge
POV: your salad just got a glow-up
Zutaten
- Potato29,98 oz
- Lima bean · cooked1 ¾ Tassen
- Olive oil1 EL
- Garlic powder1 TL
- Onion powder½ TL
- Salt1 TL
- Black pepper · ground¼ TL
- Walnut½ Tassen
- Pine nut½ Tassen
- Rucola4 Tassen
- Basil1 ½ Tassen
- Extra virgin olive oil⅓ Tassen
- Nutritional yeast · flakes¼ Tassen
- Garlic2
- Lemon2
- Radish7
- Scallion2 Stangen
- Cherry tomato1 ⅔ Tassen
- Sun dried tomato¼ Tassen
Zubereitung
- Line a baking tray and preheat the oven to 220°C (425°F).
- Put the potatoes on the tray and toss them with the butter beans, oil, garlic powder, onion powder, salt and pepper.
- Bake for 35 to 40 minutes, until the potatoes are fully cooked through.
- Meanwhile, toast the walnuts and pine nuts in a small pan over medium-high heat for 3 to 5 minutes, stirring constantly. Transfer them to a food processor.
- Add the remaining pesto ingredients, except the lemon zest, to the food processor. Pulse until finely chopped and set aside.
- Put all the prepared vegetables in a large bowl.
- Let the potatoes and beans cool slightly, then add them to the bowl with the pesto and lemon zest to taste. Toss and serve.
Zusammengefasst aus dem Video von Pick Up Limes. Schau es dir für die Details an.
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Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.