Preparation: 40 min.
Cod with spinach, tomato, eggplant and pistachio pesto (keto)
From Puur Pascale 2
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Ingredients for
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0.25 Eggplant
0.5 Eggplant
0.75 Eggplant
1 Eggplant
1.25 Eggplants
1.5 Eggplants
1.75 Eggplants
2 Eggplants
2.25 Eggplants
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 of cod fillet
1.2 kg Cod fillets
1.4 kg Cod fillets
1.6 kg Cod fillets
1.8 kg Cod fillets
2 kg of cod fillets
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 Garlic cloves
2.5 cloves of garlic
3 Garlic cloves
3.5 cloves of garlic
4 Garlic cloves
4.5 cloves of garlic
5 Garlic cloves
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 Spinach
450 g Spinach
600 g Spinach
750 g Spinach
900 g Spinach
1.05 kg Spinach
1.2 kg Spinach
1.35 kg Spinach
1.5 kg 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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