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Pesto Pesto Spaghetti
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Márcia Unfer
@marciaunfer- Ingredients
- Recipe
- Pupunha Spaghetti1 can(s)
- ■ 1⁄2 xic. of hydrated sunflower seeds 30 min. (soak in water corresponding to twice the volume of the seeds)1/2 cup
- Basil leaves and ora-pro-nobis1 cup
- Sea salt to taste
- Black pepper to taste
- Extra Virgin Olive Oil3/4 cup
- Garlic1 unit(s)
- Lemon1 unit(s)
- Coconut oil1 tablespoon
- Sprouts to decorate to taste
- Cherry tomato for garnish to taste
- Discard the water from the sunflower seeds hydration, rinse and process until you get small pieces. Be careful not to turn into flour. Reserve.
- Wash and dry the basil leaves and pray for nobis.
- Place the olive oil, salt, pepper, garlic, lemon juice and the leaves in the blender and pulse lightly. Remove and add the crushed seeds.
- Remove and add the crushed seeds. Taste and adjust the seasoning. The sauce is ready!
- Heat a clay, iron, soap or other heavy-bottomed pan with coconut oil. Turn off, put the pupunha and mix well. Pour in some of the pesto and serve immediately, leaving the rest of the sauce available on the table.
- Tip: You can serve it on individual plates or in a single bowl. Garnish with sprouts, basil leaves and cherry tomatoes.
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