Kale - Pistachio Pesto With Pea And Broad Bean – a delicious recipe with frozen peas, frozen broad bean, white jasmine rice, handfuls kale, milliliters, +. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In tall plastic jug place kale, pour it with rapeseed oil, blend with hand blender. Peel garlic and pistachios, add to the jug, blend again. Add some salt to taste.
2
In small pot place white jasmine rice, pour it with 1 / 2 cup boiling water, bring to boil, remove from the heat and set covered aside for 30 minutes. After this time on small heat mixing from time to time let evaporate excess amount of water. Ready white jasmine rice set aside. ( cover it to do not let it cool down ).
3
In separate pot bring water to boil, place there broad bean and peas, boil for 10 minutes. Ready veggies transfer to the bowl, after few moments peel broad bean. Add on top ready white jasmine rice and pesto. Decorate with pistachios.
329
kcal
Calories
14
g
Fat
45
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 150 grams frozen peas, 150 grams frozen broad bean, 1 / 8 cups white jasmine rice, 5 handfuls kale, and more.
Yes, Kale - Pistachio Pesto With Pea And Broad Bean falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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