Tarts ratatouille and pine nuts
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Dumplings With Vegan Zucchini Pesto
ingredients
servings
3
Extra virgin olive oil
to taste
Iodized salt
to taste
Pepper
to taste
Basil
10 leafs
Dried pine nuts
20 oz
Almonds
5 unit
Cashew nuts
10 unit
Courgette
150 oz
Gnocchi
660 oz
first courses from Italy
Dumplings With Vegan Zucchini Pesto
Dumplings With Vegan Zucchini Pesto
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A good pesto also eaten cold, maybe with spelled and some cherry tomatoes.
preparation
step 1
Cut the zucchini. Then put in the pan with little water, salt and pepper and cook for about 15 minutes until they have softened.
step 2
Put in the blender the cooked zucchini, a drop of oil evo, the dried fruit and the basil, and fry everything.
step 3
Cook the dumplings and season them with vegan pesto. Add a sprinkling of pepper.
