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Description
Basil is a well-known name for the culinary herb. Would like to make your pizza or salad smell and taste differently and intriguing, basil will manage this task. This is a
"king of herbs" by many cookery authors, so don't pass by and join the credible community. Basil is most commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor
Nutritional value
Nutrition information per 100g
Energy 300kJ
Energy 71kcal
Fat 0.3g
Saturates 0.1g
Ingredients:
Organic Sweer Potato 60%
Organic Carrot 23%
Organic Cauliflower 17%
No Added Salt · No Added Sugar · Organic · Suitable for Vegetarians · Dairy Free · Gluten Free
Random Recipe
Directions
Radish Yogurt with Pine Nuts
8 medium radishes, very thinly sliced
Kosher salt
1 tablespoon pine nuts
1 1/4 cups low-fat plain Greek yogurt
1/2 teaspoon finely grated lemon zest, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
Freshly ground black pepper
Cucumber spears (for serving)
- Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
- Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
- Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).Add oil and salt and pulse again until well combined.
- Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and 1/2 tsp. lemon zest in a medium bowl; season with salt and pepper.
- Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.
- Yogurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.
