Refreshing and Quick Nutrient-Packed Dish! In this recipe, I prefer the small light green zucchini because it simply tastes better, but if you have another type of zucchini at home, feel free to use what you have in your own kitchen.
Ingredients
- 2 clove garlic
- ¼ x yellow onion
- ½ x carrot
- ¼ x parsnips
- 1 x zucchini
- 120 g butter beans
- 2 x chives
- 2 dl coconut milk
- 1 dl extra virgin olive oil
- 1 handful leaf parsley
- 3 handful fresh basil
- 2 handful pine nuts
- ¼ x lemon
- 1 tbsp nutritional yeast
Method
- Mince half of the garlic. Chop onion, carrot, and parsnip into pieces. Heat a generous amount of plant-based butter or regular butter in a pan and sauté everything for 2-3 minutes.
- Dice the zucchini into pieces and add them to the pan along with butter beans. Sauté for 6–7 minutes before adding minced chives.
- Make creamy pesto using an immersion blender. Blend coconut milk, olive oil, leaf parsley, basil, pine nuts, lemon juice, garlic, and nutritional yeast. You can substitute nutritional yeast with Parmesan if you prefer. Season to taste with salt and pepper.
- Pour the pesto over the vegetables and heat it to the boiling point. Serve immediately with pine nuts and chopped flat-leaf parsley as toppings.
