Pesto mini dumplings with grilled vegetables

Pesto mini dumplings with grilled vegetables

Ingredients for 8 portions

For the pesto:

• 2.67 pot basil
• 2.67 Garlic cloves)
• 2.67 tbsp yeast flakes
• 21.3 tbsp olive oil
• 10.7 tbsp Pine nuts, toasted
• 5.33 tsp lemon juice
• salt and pepper

Also: (for the grilled vegetables & mini dumplings)

• 2.67 pack Henglein mini dumplings
• 5.33 Pepper(s), red and yellow
• 2.67 m.-tall zucchini
• 2.67 pack Vine tomato(s), small
• salt and pepper
• e.g. olive oil

Preparation

• Working time about 20 minutes
• Cooking/baking time approx. 20 minutes
• Total time about 40 minutes

Preparation pesto:⠀

1. Lightly toast the pine nuts in a pan without oil. Peel the garlic, wash and shake the basil dry.⠀

2. In a blender, puree the roasted pine nuts, basil, garlic, yeast flakes, olive oil, lemon juice and a large pinch of salt and pepper. It should be a nice, creamy mass.⠀

⠀

Preparation of grilled vegetables & mini dumplings⠀

1. Heat a small dash of olive oil in the pan. Let the mini dumplings slowly turn golden brown on all sides. Wash the peppers and zucchini, deseed the zucchini if ​​necessary and cut everything into bite-sized pieces. Brush with olive oil and sprinkle with some salt.

2. Lightly toast in a grill pan over medium heat. Turn in between. Add the tomatoes (whole) to the mini dumplings. Once golden brown, add the pesto. Turn off the stove. Mix the pesto well with the mini dumplings & tomatoes. Garnish with fresh basil and toasted pine nuts.

Nutritional values ​​per serving:

Energy kJ/kcal 2734/653

Protein 9.8 g

Fat 46.9 g

Carbohydrates 45.8 g