pesto di pistacchio sciara bronte

Spring garden with golden Pistachio Pesto hummus and crunchy vegetables

Today we offer you a perfect "garden" to prepare in spring, perhaps even on Mother's Day 😊

Have you ever thought about it? Not to give real flowers, but flowers to eat?
So why not choose this special garden? πŸ˜‰
Prepared with a Pistachio Pesto hummus, crunchy vegetables and then aromas and edible flowers πŸŒΌπŸ’š

Let's find out together how to make it:

Ingredients for 3-4 gardens
For the hummus:
230 g of drained chickpeas ready for use
2 tablespoons of Sciara "Oro" Pistachio Pesto
2 tablespoons of tahini
2 tablespoons cooked peas
1 teaspoon of balsamic vinegar cream
the juice of half a lemon
a pinch of salt and pepper.
For the vegetables:
200 g of peas
2 carrots
150 g of broccoli florets
a dozen asparagus spears
a handful of champignon mushrooms
a couple of radishes
flowers and herbs to decorate: daisies, wild garlic, dandelion, marjoram…

In a saucepan, cook the peas in the vegetable broth. Drain them crunchy. Set aside half for decoration. The other half will go for hummus. Keep the cooking water from the peas.
In a pan, blanch the asparagus tips and broccoli florets for a few minutes in a little water with a pinch of salt and pepper.
Prepare the hummus: combine all the ingredients in a tall container, including the Pistachio Pesto , add a couple of tablespoons of the pea broth and blend until you get a smooth cream.
Assemble the gardens: make a first layer of hummus, and then decorate with the crunchy vegetables, the carrots cut into thin strands, the sliced ​​radishes, the mushrooms, the flowers and the herbs.

Long live Spring... and long live mom! πŸŒΌπŸ’š

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