Put the dates together with the ricotta and the spices in a high mixing bowl and puree with a blender finely or coarsely according to taste. Season again with...
Carrot and arugula salad with almond pesto
|Carrots, carrots (fresh)||3 (180 g)|
|Cherry tomatoes, cocktail tomatoes (fresh)||2 ½ (50 g)|
|Olive oil||20 ml|
|Arugula (fresh)||50 g|
|Garlic (fresh)||⅜ (1 g)|
|Salt, table salt, sea salt||2 Pinch(s)|
|Pepper (black)||3 Pinch(s)|
|Basil (fresh or dried)||25 g|
|Lemon (fresh)||¼ (20 g)|
The recipe Carrot and arugula salad with almond pesto is composed of the following macronutrients.