Grønkål, korianderpesto og yoghurtdip

Grønkål, korianderpesto og yoghurtdip

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Prep. 10 min
Total 10 min
2 kopper

Ingredients

  • grønkål skåret i stykker
    100 g
  • koriander, frisk skåret i stykker
    10 g
  • græskarkerner
    40 g
  • fed hvidløg
    1
  • ekstra jomfruolivenolie
    140 g
  • gærflager (optional)
    1 spsk
  • salt
    ¼ tsk
  • peber, stødt
    ⅛ tsk
  • græsk yoghurt
    200 g

Difficulty

easy


Nutrition per 2 kopper

Sodium 806 mg
Protein 34 g
Calories 6730 kJ / 1609 kcal
Fat 147 g
Fibre 12 g
Saturated Fat 23 g
Carbohydrates 47 g

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