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Yellow beetroot, carrot and sunflower seed pesto

Yellow beetroot, carrot and sunflower seed pesto


  • 50 g pumpkin seeds
  • 200 g boiled yellow beets
  • 200 g boiled carrots
  • 5 g peeled garlic
  • 75 g grated firm cheese
  • 4 g coarse salt
  • freshly ground pepper
  • 30 g Puck® Whipping Cream
  • 10 portioner

Chop the pumpkin seeds in a food processor. Add the beetroot, carrots, garlic and cheese and blitz until you have a smooth paste. Season to taste with salt and pepper, then add the cream. If the pesto is too thick, add a little water.

Energy 869 kJ
Protein 19%
Carbohydrate 22%
Fat 59%