Basil Pesto Carrot Râpée

Name: Basil Pesto Carrot Râpée
Yield: 1348.6 g
Ingredients: lemon 46.3 g; black pepper 5 g; apple cider vinegar 14.4 ml; Temerae Organic Whole Grain Mustard 39.7 g; minced garlic 16.8 g; Leonardi Glaze White Balsamic Vinegar 17.6 g; liquid allulose 39.3 ml; basil pesto 40.9 g; squeezed lemon juice 55.8 ml; Basso Extra Virgin Olive Oil (1L) 39.6 ml; fresh carrot 1033.2 g

1,066 kcal

#basil pesto #carrot râpée #French cuisine #vegetable side dish #salad #easy recipe #healthy food #diet #vegan #home party

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Ingredients

Main ingredients

lemon 46.3 g
black pepper 5 g
apple cider vinegar 14.4 ml
Temerae Organic Whole Grain Mustard 39.7 g
minced garlic 16.8 g
Leonardi Glaze White Balsamic Vinegar 17.6 g
liquid allulose 39.3 ml
basil pesto 40.9 g
squeezed lemon juice 55.8 ml
Basso Extra Virgin Olive Oil (1L) 39.6 ml
fresh carrot 1033.2 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 148.8 g 46%

Protein 16.65 g 5%

Fat 69.48 g 49%

Serving size 1348.6g

Cooking steps

1

Julienne the carrots finely.
2

Mix the carrots with salt and lemon juice to marinate.
3

Gently squeeze out excess liquid from the marinated carrots.
4

In a bowl, combine carrots, basil pesto, and olive oil and toss well.
5

Season with salt and pepper to taste.
6

Sprinkle with nuts to finish.

Basil Pesto Carrot Râpée

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