Filter
Reset
Sort ByRelevance
Platinum designs
Vegetables with pistou and aioli
Asparagus tips, cucumber, radish and paprika with garlic mayonnaise and a dip of basil and parsley
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate the yellow skin of the lemon and squeeze out the fruit. Slice the leaves of the basil and parsley.
-
For the pistou: put the lemon zest, basil, garlic, parsley and oil in a high cup and puree with the hand blender until smooth.
-
Season with (freshly ground) pepper and possibly salt.
-
For the aioli: put the garlic with the sea salt in a mortar and grind to a paste.
-
Mix the pasta in a bowl with the mayonnaise and season with 2 tbsp lemon juice, pepper and salt.
-
Cook the asparagus tips according to the instructions on the package.
-
Cut the peppers into strips and spread with all vegetables over a bowl. Serve with the pistou and aioli.
Blogs that might be interesting
-
90 minAppetizerpavé campaigner, olive oil, garlic, ground cumin, vine tomatoes, green pepper, cucumber, Red peppers, coriander, White wine vinegar,spicy gazpacho with coriander -
30 minAppetizerfish stock, winter carrot, leeks, garlic, giant shrimp, extra virgin olive oil, flat leaf parsley, lemon, Dutch shrimps, cooked king prawns, mayonnaise,shrimp mix with lemon mayo -
10 minAppetizerfresh coriander, fresh basil, fresh chives, olive oil, lime juice, smoked duck breast fillet, fresh pesto,duck breast with herb salad -
25 minAppetizerraw beet, sunflower oil, onion, garlic, tomato cubes, vegetable stock, cumin powder (djinten), coriander powder (ketoembar), soft goat cheese, parsley,puffed beet soup
Nutrition
485Calories
Sodium23% DV560mg
Fat77% DV50g
Protein4% DV2g
Carbs2% DV5g
Fiber8% DV2g
Loved it