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Ingredients
Pesto alla genovese
- 80 g di Parmigiano reggiano a pezzi (2-3 cm)
- 30 g di pinoli
- 1 spicchio di aglio
- 80 g di basilico fresco, le foglie lavate ed asciugate
- 150 g di olio extravergine di oliva
- ½ cucchiaino di sale
Cous cous e melanzane
- 1 spicchio di aglio
- 30 g di olio extravergine di oliva
- 350 g di acqua
- 2 pizzichi di sale
- 250 g di melanzana a dadini
- 10 pomodori ciliegino a dadini
- 1 pizzico di pepe nero macinato
- 350 g di cous cous precotto
- 3 cucchiai di olio extravergine di oliva
- foglie di basilico fresco, lavate q.b.
- Nutrition
- per 1 porzione
- Calories
- 379 kJ / 906 kcal
- Protein
- 22.1 g
- Carbohydrates
- 60.1 g
- Fat
- 64.2 g
- Fibre
- 10.2 g
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