Grilled Vegs with Pesto Sauce

Eating grilled vegetables is one of the best ways to eat since you cook without introducing large amounts of fat, they are delicious and this pesto sauce is for licking your fingers

8 carrots cut in half

10 fresh asparagus

2 zucchini, thinly sliced

Pesto:

½ clove of garlic

1 basil bouquet

1 bunch of parsley

4 tablespoons of almond powder

1 teaspoon ubemochi

1 teaspoon white miso

Oil

Preparation

Steam carrots for 15 minutes

Marinate zucchini with soy and grill together with the asparagus.

Pesto:

Use only parsley and basil leaves and cut them into small pieces

Add garlic, almond powder, oil and a little water and grind

Finish with the ubemochi and white miso to give it the last touch of flavor