Antipasti Towers with Green Pesto

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Antipasti Towers with Green Pesto

Antipasti Towers with Green Pesto - All the components of an antipasti platter, in a more refined presentation

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
330
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie330 cal.(16 %)
Protein14 g(14 %)
Fat26 g(22 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage5.1 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate91 μg(30 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C40 mg(42 %)
Potassium816 mg(20 %)
Calcium148 mg(15 %)
Magnesium62 mg(21 %)
Iron2.7 mg(18 %)
Iodine8 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids6.1 g
Uric acid44 mg
Cholesterol11 mg

Ingredients

for
4
Ingredients
2 bunches Basil (40 grams)
2 garlic cloves
2 Tbsps Pine nuts (30 grams)
1 pc Parmesan (20 grams)
7 Tbsps olive oil
Sea salt
1 ball Mozzarella (125 grams)
1 Eggplant
1 Zucchini
1 Fennel bulb
1 red onion
4 Tomatoes
freshly ground peppers
2 sprigs thyme
How healthy are the main ingredients?
olive oilBasilParmesanPine nutsthymegarlic clove

Preparation steps

1.

For the pesto, rinse basil, shake dry and pluck leaves from stems. Peel garlic and chop coarsely.

2.

Toast pine nuts in a dry skillet until fragrant and remove. Grate Parmesan cheese.

3.

Finely puree pine nuts with basil, garlic and Parmesan in a blender, gradually mix in 6 tablespoons olive oil and season with salt.

4.

Cut mozzarella into slices. Rinse eggplant and zucchini, trim and slice.

5.

Rinse fennel, trim and also slice. Peel onion and cut into rings. Rinse tomatoes and cut into slices.

6.

Heat remaining oil in a pan over medium heat. Saute vegetables in the heated pan about 4-5 minutes on each side until golden brown. Season with salt and pepper.

7.

Meanwhile rinse thyme, shake dry, pluck leaves from stem and chop leaves into coarse pieces.

8.

To serve, alternately stack vegetables and mozzarella on 4 plates to create towers. Drizzle with pesto and garnish with thyme.

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