Hey EVERybody!
We absolutely love this one. EVERcook’s Rucola Creme goes perfect to meat dishes and is very easy to make. It looks amazing on the plate or on the table and whatever is not used for dinner can be used for crisps or vegetable sticks later or the next day. Might come in very handy during the crisis, as I think the amount of movie watching time will significantly increase so you need crisps for that 🙂
BASICS
- Rucola 1 Pack – 120g
- Olive Oil 3 Tablespoons – 21g
- Pine Nuts – 20g
- Parmesan – grated – 20g
- Salt and Pepper – 2g (to taste, remember parmesan is already salty)
BLENDER
So now – and thats the beauty of this – all you need to do is to throw everything in a blender. Start with the rucola, it will make it easier to mix everything for the machine.
If you have more Rucola, you need to add more oil so the machine is able to process it. The only thing is, you might have to use a spoon in between to get stocked leaves back down to the knife of the machine, but the whole process should not take you much longer than 5 minutes.
As I promised – THATS IT. I really don’t think a Rucola Parmesan creme with pine nuts (sounds fancy) can be more simple than that.
TIP – RUCOLA
Try to use fresh Rucola as it might get bitter when it gets a bit old. If your creme is too bitter for your taste, add a bit of honey to it. IF you have some dip left afterwards, we made the experience that after a day it also gets quite bitter so use it within 24 hours. But it is an easy dip to prepare as well for a party for example, just cover the bowl with a plastic foil and press the foil on to the creme so no air is in contact with it, and when your guests arrive its ready to go.
Share your experiences
Enjoy
Yours,
NUTRITION FACTS
So with above ingredients you will get about 180g of creme. Below nutrition facts are per portion of 45g and per 100g.
- Protein 2,51g / 6,29g
- Fat 8,22g / 20,57g
- Carbs 1,84g / 4,61g
- Kcal 90,76g / 226,91g
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