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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