skish
IT

Courgette and almond cream with carrot sticks

A creamy raw courgette pesto, light and plant-based.

  • 10 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Courgette and almond cream with carrot sticks

Per serving

Calories
191 kcal
Protein
6.1 g
Carbohydrates
16.7 g
Fat
12.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Zucchini150 g
  • Almonds15 g
  • Garlic1 clove
  • Basil5 g
  • Lemon juiceto taste
  • Extra virgin olive oil1 teaspoon
  • Carrots80 g
  • Saltto taste

Contains: nuts,

In season: May – September

Method

  1. Wash, trim and chop the courgettes; peel the garlic and remove the green shoot; wash the basil.
  2. Blend the raw courgettes with the almonds, garlic, basil, oil and lemon juice until you have a thick, slightly grainy cream.
  3. Season with salt and blend for a few more seconds.
  4. Wash, peel and cut the carrots into sticks; serve with the cream.

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