Spring vegetables with green goddess pesto
From nuggle 15 years ago
- 10 minutes to make
- Serves 4
While not wholly traditional pesto ingredients, the name refers mostly to the texture of the vinaigrette. The combination was inspired by the original Green Goddess Dressing.
Ingredients
- 2 shallots, cut in quarters OR 3 green onions, roughly chopped shopping list
- 2 garlic cloves shopping list
- 1/3 cup fresh flat leaf parsley shopping list
- 2/3 cup mixed fresh herbs; whatever combination of chervil, dill, tarragon, lemon thyme and basil you prefer shopping list
- 1-2 anchovy filets, rinsed if salt packed shopping list
- Zest and juice from half a lemon shopping list
- About 1/3 cup extra virgin olive oil (see note) shopping list
- salt and freshly ground black pepper, to taste shopping list
- 1 pound asparagus, trimmed, cut into approximately 1 1/2" pieces, blanched shopping list
- 2 cups frozen or fresh petit pois, blanched shopping list
How to make it
- To make the vinaigrette; place the shallots, garlic, herbs, lemon zest, juice and anchovies into a blender or small food processor. Pulse to reduce the contents to a coarse purée. With the motor running, drizzle in the oil in slowly, scraping the sides down as needed. Season to taste.
- In a medium sauté pan over medium-low heat, gently cook the pesto. Stir constantly for about 2 minutes, or until the edge (raw flavours) of the garlic and shallot are mellowed slightly. Toss through the blanched vegetables until just warmed through. Taste again for seasoning. Serve warm or at room temperature.
People Who Like This Dish 2
- trigger MA
- greekgirrrl Long Island, NY
- nuggle Toronto, CA
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The Rating
Reviewed by 2 people-
I like this a lot and could substitute the spring vegetables with summer greens and zucchini.
High Five
Michael
trigger
in loved it
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great post!
greekgirrrl
in Long Island loved it
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