Empty My Fridge
POV: your salad just got a glow-up
Ingredientes
- Potato29,98 oz
- Lima bean · cooked1 ¾ xícara
- Olive oil1 colher de sopa
- Garlic powder1 colher de chá
- Onion powder½ colher de chá
- Salt1 colher de chá
- Black pepper · ground¼ colher de chá
- Walnut½ xícara
- Pine nut½ xícara
- Arugula4 xícaras
- Basil1 ½ xícara
- Extra virgin olive oil⅓ xícara
- Nutritional yeast · flakes¼ xícara
- Garlic2
- Lemon2
- Radish7
- Scallion2 talos
- Cherry tomato1 ⅔ xícara
- Sun dried tomato¼ xícara
Modo de preparo
- 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.
Resumido do vídeo de Pick Up Limes. Assista para ver os detalhes.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.