November 22nd, 2024
Recipes
Pesto Grains with Vegetables
Valentina P
- Difficulty
•
- Time 15"
Fluffy grains tossed with creamy basil pesto, zucchini, broccolini, peas, and toasted nuts. It's a delicious and easy healthy side dish ready in only 15 minutes.
How To MakeDiet Type: Plant-based
Shopping List
- 1 3/4 cups cooked grains (such as barley, brown rice, orzo, or cous-cous)
- 4 ounces broccolini (or broccoli or asparagus)
- 1 large zucchini
- 3/4 cup frozen peas
- 33333333/100000000 cup pine nuts and/or sunflower seeds
- 1/4 cup basil pesto (store-bought or homemade)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 2 teaspoons apple vinegar or lemon juice
- salt and pepper, to taste
Instructions
- Step 1: Dice the zucchini and broccolini into small, bite-sized pieces.
- Step 2: Heat the pine nuts and/or seeds in a dry frying pan over medium heat. Toast for 2 to 3 minutes, or until golden and fragrant. Shake the pan often to avoid burning. Transfer to a plate.
- Step 3: Pour the olive oil into the empty skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the diced broccolini and zucchini and cook for 3 to 5 minutes, stirring regularly.
- Step 4: Add the still-frozen peas to the pan and cook for 1 more minute. Finally, stir in the cooked grains, pesto, apple vinegar, and half of the toasted nuts. Season with salt and pepper. Stir.
- Serve: Top with the remaining toasted nuts. Adjust seasonings as needed, adding more pesto for creaminess or lemon for acidity. Enjoy.
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What you should eat next
Pesto Grains with Vegetables
PT15M 1 3/4 cups cooked grains (such as barley, brown rice, orzo, or cous-cous) 4 ounces broccolini (or broccoli or asparagus) 1 large zucchini 3/4 cup frozen peas 33333333/100000000 cup pine nuts and/or sunflower seeds 1/4 cup basil pesto (store-bought or homemade) 2 tablespoons extra-virgin olive oil 2 cloves garlic, chopped 2 teaspoons apple vinegar or lemon juice salt and pepper, to taste Gluten Free Vegan 3 Servings
Ingredients:
