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
-
165 minAppetizerrabbit bolts, (freshly ground) pepper, herbal stock, garlic, thyme, ground cloves, wild-fond, olive oil (extra virgin), salt, red chicory, cranberry compote, Red port, mustard, chives,stew of rabbit with cranberry compote
-
25 minAppetizerlittle gem, sunflower oil, steak, peach, bean sprouts, root, Red pepper, Sesame seed, lime, fresh ginger, soy sauce, sesame oil, White wine vinegar, honey,lettuce trays with steak, peach and sesame dressing
-
130 minAppetizerbavette roulade, peeled unsalted pistachio nuts, arugula, Pecorino Romano, cremaceto classico,bavette tagliata with pecorino romano and pistachio
-
20 minAppetizerromatomat, avocado, lemon, tomato juice, Tabasco, worcestershiresauce, fresh crayfish, fresh cocktail prawn, fresh celery,shrimp cocktail with tomato and avocado
Nutrition
485Calories
Sodium23% DV560mg
Fat77% DV50g
Protein4% DV2g
Carbs2% DV5g
Fiber8% DV2g
Loved it