side dish
Pesto salad | Healthy Pesto Salad
Italian Cuisine
1642 cal55g protein156g carbs97g fat
Ingredients
- 0.25 cup parmesan cheese
- 1 tbsp Ginger garlic paste
- 1 broccoli
- 1 sweet potato
- 1 jalapeno peppers
- 1 Capsicum
- 1 zucchini
- 3 baby corn
- 8 clove garlic - 4 cl
- 1 cup basil
- 0.5 cup Cashews - 18 to 20
- 2 tbsp Olive Oil
- 1 tsp salt
- 1 tsp cumin powder
0 of 14 ingredients checked
Instructions
- 1
To make the pesto sauce take a large bowl of fresh basil leaves.
- 2
Add half cup cashew nuts, 1/4 cup parmesan cheese (we skipped this to make it vegan), 7-8 garlic pods, salt, black pepper powder and 1/2 cup olive oil and keep aside for 5 mins.
- 3
In a grinder, blend the mixture into a smooth paste. Add more olive oil if needed.
- 4
In a pan, add 2 tbsp of olive oil, add finely chopped garlic, ginger paste, blanched broccoli, sweet corn, diced bell peppers, capsicum, zucchini, baby corn and carrot.
- 5
Then add the pesto sauce. And serve in a salad bowl.
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