Summary

Ingredients

• 300 g suar snap peas
• 300 g carrot (s)
• 2 bunch basil
• 30 g pine nuts
• 2 cloves garlic
• 2 tablespoon balsamic vinegar
• 6 tablespoon olive oil
• salt and pepper
• sugar

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Instructions

1. Clean the sugar snap peas and blanch for approx. 3 minutes. Clean and peel the carrots and cut into thin slices. Toast the pine nuts in a pan lightly brown. Pluck the basil leaves. Peel and press the garlic, mix with the vinegar, salt and a pinch of sugar, then add the olive oil. Mix all ingredients with the vinaigrette.