Kale, Coriander Pesto and Yoghurt Dip

3.0 2 évaluations

Prép. 10min

Total 10min

6 portions

Ingrédients

kale
100 g
fresh coriander leaves
10 g
pumpkin seeds
40 g
extra virgin olive oil (see tip)
140 g
garlic clove
1
nutritional yeast
1 Tbsp
fine sea salt
½ tsp
ground black pepper
¼ tsp
Greek yoghurt
200 g

Niveau

facile

Infos nut. par 1 portion

Sodium 231.6 mg

Protides 5.5 g

Calories 1103.1 kJ / 263.7 kcal

Lipides 24.2 g

Fibre 1.3 g

Graisses saturées 3.8 g

Glucides 7.1 g

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Également présenté dans

Nourish Your Gut 10 Recettes
Royaume-Uni et Irlande

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