Green bowl filled with zucchini noodles, spinach, green beans, rice, peas, avocado and lettuce topped with some baked red bell pepper sauce

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  • For 4 servings
  • 2 large red bell peppers
  • 1 white onion (about 150g)
  • 1 clove garlic
  • 1/4 cup pine nuts
  • 1 tsp coconut oil
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • some pepper
Instructions


1.
Wash and core the peppers, peel the onion and the garlic and cut everything into small cubes.
2.
Heat the coconut oil in a pan. Add the peppers, onion and garlic and fry
3.
Add the salt and stir well. Put a lid on the pan and let it all boil for about 15 minutes on medium heat.
4.
In the meantime, roast the pine nuts in another pan until they start to smell delicious
5.
Put the cooked vegetables, the pine nuts, olive oil and pepper in a blender and mix it. I always do this step by step, because I like it when the pesto is still a little bit chunky. Ready and Enjoy!

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