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RECIPE
13 INGREDIENTS 9 STEPS 30min

Carrot and Zucchini Ribbons and Cilantro Pepita Pesto

5.0
2 Ratings
A fresh, nourishing and delicious raw recipe with vegetable ribbons and easy cilantro pepita pesto!
Carrot and Zucchini Ribbons and Cilantro Pepita Pesto Recipe | SideChef
A fresh, nourishing and delicious raw recipe with vegetable ribbons and easy cilantro pepita pesto!
Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!
https://simple-veganista.com/
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Hi, my name is Julie and I am The Simple Veganista. I love creating healthy, affordable, easy vegan recipes that everyone will love and are worth repeating!
https://simple-veganista.com/
30min
Total Time
$5.02
Cost Per Serving

Ingredients

Servings
2
US / METRIC
3
Large Carrots
3
to taste
Vegan Parmesan Cheese
1/3 cup
Pepitas
2 Tbsp
Hemp Seeds
2 cloves
1
3 Tbsp
Extra-Virgin Olive Oil
1
Lemon , juiced
1/2 tsp
Pink Himalayan Sea Salt
1/2 tsp
Garam Masala
to taste
Water
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
484
FAT
39.3 g
PROTEIN
16.3 g
CARBS
27.3 g

Cooking Instructions

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Step 1
Start with your cilantro pepita pesto, place Pepitas (1/3 cup) toasted or raw in a food processor and pulse a few times until seeds are fairly broken down.
Step 2
De-seed the small Jalapeño Pepper (1) but leave a few seeds for heat if you'd like.

Rate & Review

5.0
2 Ratings
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Nutrition Per Serving
Calories
484
% Daily Value*
Fat
39.3 g
50%
Saturated Fat
5.9 g
30%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
27.3 g
10%
Fiber
9.5 g
34%
Sugars
13.8 g
--
Protein
16.3 g
33%
Sodium
633.3 mg
28%
Vitamin D
--
--
Calcium
128.0 mg
10%
Iron
5.1 mg
28%
Potassium
1600.1 mg
34%
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