Spinach Pesto

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Ingredients

4 servings

200 g
4
400 g
80 g Bulgur
Carrots
Canned lentils
Hazelnuts 300 ml
4 TBL sp
1/2
1 tea sp
1 tea sp
1 tea sp
15 g Bouillon (vegetable)
Olive oil
Lemon
Cumin
Paprika powder
Chilli flakes
Fresh parsley

Variations

You can also use almonds or pine nuts instead of hazelnuts.

Prep

5 min

1. Grate carrots
2. Chop hazelnuts coarsely

Cook

10 min

Cook bulgur in bouillon

according to instructions on the package ~7 min

In a small bowl, mix olive oil, lemon juice, cumin, paprika powder, and chilli flakes

In a large bowl, mix bulgur, lentils, carrots, parsley and dressing

drain lentils before adding