Basil Pesto Carrot Râpée 4

Name: Basil Pesto Carrot Râpée 4
Yield: 1016.8 g
Ingredients: minced garlic 7.9 g; Leonardi Glaze Balsamic Vinegar White 17.3 g; liquid allulose 37.9 ml; basil pesto 38.3 g; whole grain mustard 52.6 g; squeezed lemon juice 21.7 ml; Basso Extra Virgin Olive Oil (1L) 34.3 ml; fresh carrot 806.8 g

894 kcal

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Ingredients

Main ingredients

minced garlic 7.9 g
Leonardi Glaze Balsamic Vinegar White 17.3 g
liquid allulose 37.9 ml
basil pesto 38.3 g
whole grain mustard 52.6 g
squeezed lemon juice 21.7 ml
Basso Extra Virgin Olive Oil (1L) 34.3 ml
fresh carrot 806.8 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 134.82 g 49%

Protein 10.34 g 4%

Fat 57.47 g 47%

Serving size 1016.8g

Cooking steps

1

Julienne the carrots thinly.
2

Mix basil pesto, olive oil, and lemon juice together.
3

Sprinkle a little salt and pepper onto the julienned carrots.
4

Combine the sauce and carrots well.
5

Garnish with chopped nuts.

Basil Pesto Carrot Râpée 4

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