TIP

YOU Low Carb - - Salads -

Thai pesto: In a food pro­ces­sor purée 100 g each fresh basil and co­rian­der, 1 chilli, 10 g peeled fresh ginger, 20 g peeled fresh gar­lic and 50 g wal­nuts or sun­flower seeds. Add 50 ml olive oil, the juice of 1 le­mon and 1-2 ml (¼-½ t) fish sauce and blend un­til smooth.

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