Preparation: 40 min.
Cod with spinach, tomato, eggplant and pistachio pesto (keto)
From Puur Pascale 2
Ingredients for
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+
-
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0,25 eggplant
0.5 eggplant
0,75 eggplant
1 eggplant
1,25 aubergines
1.5 eggplants
1,75 aubergines
2 eggplants
2,25 aubergines
2.5 eggplants
0.5 bundle of basil
1 bundle of basil
1.5 bundles of basil
2 bundles of basil
2.5 bundles of basil
3 bundles of basil
3.5 bundles of basil
4 bundles of basil
4.5 bundles of basil
5 bundles of basil
200 g cod fillets
400 g cod fillets
600 g cod fillets
800 g cod fillets
1 kg cod fillet
1.2 kg cod fillets
1.4 kg cod fillets
1.6 kg cod fillets
1.8 kg cod fillets
2 kg cod fillets
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 cloves of garlic
2.5 cloves of garlic
3 cloves of garlic
3.5 cloves of garlic
4 cloves of garlic
4.5 cloves of garlic
5 cloves of garlic
0.5 handful of pistachios
1 handful of pistachios
1.5 handfuls of pistachios
2 handfuls of pistachios
2.5 handfuls of pistachios
3 handfuls of pistachios
3.5 handfuls of pistachios
4 handfuls of pistachios
4.5 handfuls of pistachios
5 handfuls of pistachios
150 g spinach
300 g of spinach
450 g spinach
600 g of spinach
750 g of spinach
900 g of spinach
1.05 kg of spinach
1.2 kg of spinach
1.35 kg of spinach
1.5 kg of spinach
1 tomato
2 tomatoes
3 tomatoes
4 tomatoes
5 tomatoes
6 tomatoes
7 tomatoes
8 tomatoes
9 tomatoes
10 tomatoes
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About this recipe
The crispy pesto combines wonderfully with the creamy spinach.
You can read the full recipe on page 62 from Puur Pascale 2
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