Recipe: Julienne salad with walnut pesto

Equivalents:

* 4.5 vegetables
* 3 oil with protein
* 3 oil without protein

Servings: 2 servings

Ingredients:

* 1 piece of elongated zucchini
* 1 piece of carrot
* 1 piece of red pepper
* 1/2 piece of white onion
* Walnut pesto sauce

Elaboration:

1. Wash and cut all the vegetables into julienne strips: first into thin strips lengthwise and then, each of these into very thin strips.

2. Place on the plate and add two tablespoons of Walnut Pesto Sauce.

Variants:

You can change the ingredients according to taste or the vegetables that are occurring in the season.
Although all the vegetables are raw, by cutting them so finely they are very pleasant to eat and highly digestible.

Sauce Ingredients:

* 1 handful of fresh basil leaves
* 1 handful of fresh parsley leaves
* 2 garlic cloves
* 30 gr of peeled walnuts
* 3 teaspoons of olive oil
* Water
* Salt

Elaboration:

1. Wash the leaves and add them to the blender glass.
2. Peel, open the garlic and remove the green center. Add it to the leaves and also the nuts, 2 teaspoons of oil, a pinch of salt and a tablespoon of water.
3. Grind everything well until a homogeneous sauce is left.
4. If it is too thick, add a little more oil.
5. Correct salt at the end.

Advice:

You can prepare more of this sauce and store it in an airtight glass jar, closed in the fridge, so you will always have it on hand to season all kinds of dishes: rice, cous-cous, pasta, cooked vegetables and even cooked legumes.

Energy content and grams per nutrient:

- Protein: 11 gr
- Lipids: 24.5 gr
- Carbohydrates: 24.2 gr
- Calories: 361.3 kcal