Ingredients For Spring Pea And Carrot Salad With Carrot Top Pesto. Recipe
2 cup carrot top greens can sub 2 cups fresh arugula or baby kale
0.5 cup fresh basil
0.25 cup toasted pine nuts
0.5 cup olive oil
0.33000000000000007 cup grated parmesan omit if vegan
pinch crushed red pepper flakes
As required Salt
1 piece loaf ciabatta or sourdough french bread torn into bite size
2 tablespoon olive oil
1 clove garlic minced or grated
As required salt + pepper
3 carrots cut into ribbons or sliced thin
2 cup fresh snap peas
2 cup fresh watercress or baby spinach
handful of fresh parsley or mint I used a combo of both
8 ounce feta cheese crumbled
Nutrition value
482
calories per serving
35 g Fat19 g Protein23 g Carbs7 g FiberOther
Current Totals
35 g Fat
19 g Protein
23 g Carbs
7 g Fiber
MacroNutrients
Carbs
23 g
Protein
19 g
Fiber
7 g
Fats
Fat
35 g
Vitamins & Minerals
Calcium
435 mg
Iron
3 mg
Vitamin A
1484 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
160 mcg
Vitamin B12
0 mcg
Vitamin C
106 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
100 mg
Manganese
1 mg
Phosphorus
343 mg
Selenium
14 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
