2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 clove mashed garlic
1 teaspoon sea salt
300g cleaned green beans
4 medium-sized zucchinis cut into strips
4 medium-sized carrots cut into sticks
To garnish:
1 tablespoon chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 clove mashed garlic
1 teaspoon sea salt
300g cleaned green beans
4 medium-sized zucchinis cut into strips
4 medium-sized carrots cut into sticks
To garnish:
1 tablespoon chopped fresh cilantro
Steam the zucchini and carrots separately until they are al dente
In a blender, blend together the parsley, garlic, olive oil, and sea salt
Pour the sauce over the legumes
