Warm Millet Salad With Zucchini & Pistachio Pesto

(pesto adapted from sprouted kitchen)
366 faves | 4 recommends
Nutrition per serving    (USDA % daily values)
CAL
75823
FAT
2758%
CHOL
3%
SOD
130%
Uploaded by: krus mynta

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Ingredients for 2 servings

200 gs millet

400 ml vegetable broth (or water)

2-3 zucchinis

2 handfuls of dried tomatoes, chopped

olive oil

2 bunches of mixed herbs (e.g. parsley, chives, basil, cress, mint)

2 handfuls of unsalted pistachios, roasted

of 1 zest lemon plus its juice (to taste)

1 handful of freshly grated parmesan

salt & freshly ground black pepper

Preparation

1.

roast the millet until slightly golden, the add the broth or water and let cook for 15 minutes or until the millet has absorbed all the liquid

2.

for the pesto mix roasted pistachios, chopped herbs, parmesan, olive oil, lemon zest, a little lemon juice, salt and pepper in a food processor or with a hand blender

3.

wash and chop the zucchini. in a hot pan roast without oil until slightly brown, then add a little olive oil and roast some more

4.

gently mix all the ingredients with as much pesto as you like (in case you've got a little too much pesto just keep it in a food container in the fridge) if needed add some hot water. if you like sprinkle some parmesan or chopped herbs on top

5.

enjoy

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