How To Make Summer Pistou
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Serves:
Ingredients
- 2 zucchinis, diced
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed
- 2 cloves of garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- pistou sauce:
- 2 cloves of garlic
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
Instructions
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In a large pot of salted boiling water, blanch the green beans for 2 minutes. Remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini, yellow bell pepper, and cherry tomatoes. Cook for 5 minutes, until slightly softened.
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Add the blanched green beans to the skillet and cook for an additional 2 minutes.
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In a small bowl, whisk together the minced garlic, chopped basil, chopped parsley, grated Parmesan cheese, and remaining olive oil. Season with salt and pepper.
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Pour the pistou sauce over the vegetables in the skillet and toss to coat evenly. Cook for an additional 2 minutes, until heated through.
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Serve the Summer Pistou warm, garnished with additional grated Parmesan cheese and fresh basil leaves.
Nutrition
- Calories : 210kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 4mg
- Sodium : 160mg
- Total Carbohydrates : 16g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 7g
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