Vegetables With Pesto and Parmesan Thins
🕒 Cook Time: 10 minutes
🕒 Prep Time: 30 minutes
🕒 Total Time: 40 minutes
🍽 Servings: 2
Description:
Indulge in the vibrant flavors of spring and summer with this exquisite recipe for Vegetables With Pesto and Parmesan Thins. Bursting with freshness and nutritional goodness, this dish combines a medley of vegetables with homemade pesto and crispy Parmesan thins for a delightful culinary experience. Whether enjoyed as a light lunch or a satisfying snack, these vegetables are sure to tantalize your taste buds and leave you craving more.
Ingredients:
- 4 green asparagus
- 8 cherry tomatoes
- 8 potatoes
- 2 aubergines (eggplants)
- 1 courgette (zucchini)
- 1 broccoli
- 1 tablespoon butter
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- Pepper, to taste
- 1 cup pine nuts
- 1 garlic clove
- Salt, to taste
- Fresh basil leaves
- 4 tablespoons Parmesan cheese
- 2 tablespoons olive oil
Pesto Sauce:
- Lightly toast the pine nuts in a pan over medium heat until fragrant.
- In a food processor or using a pestle and mortar, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, garlic clove, and a pinch of salt.
- Gradually add olive oil while blending until a smooth paste forms.
- Transfer the pesto sauce to an airtight jar and refrigerate until ready to use.
Vegetables:
- Preheat the oven to 375°F (190°C).
- Bake the potatoes until they are soft. Let them cool slightly, then cut them in half lengthwise.
- Season the potatoes with salt and cayenne pepper, then make small slits into them using a knife.
- Steam the broccoli and asparagus for no more than 3 minutes until they are crisp but tender. Keep warm in an oiled oven dish.
- In a large skillet, heat butter and olive oil over medium heat. Fry the potatoes until slightly crispy on the flat side. Set aside.
- If needed, add more butter to the skillet and fry slices of aubergine and courgette until cooked but still crisp. Transfer to the oven dish.
- Fry the asparagus briefly in the skillet, coating them with the remaining butter and oil. Be careful not to overcook them. Add the asparagus and broccoli to the oven dish.
- Add the cherry tomatoes to the skillet and cook until they caramelize slightly.
- Warm the plates.
- To assemble, place Parmesan thins on one side of each plate. Arrange the asparagus fanned out from the Parmesan, placing a cherry tomato between each piece. Arrange the remaining vegetables as desired.
- Heat the double cream in a small saucepan and stir in 4 tablespoons of pesto sauce. Drizzle the creamy pesto sauce over the vegetables.
- Serve with a chilled white wine and enjoy with Mushroom Puffs as the main course.
Indulge in the exquisite flavors and textures of this Vegetable With Pesto and Parmesan Thins recipe, perfect for a refreshing lunch or satisfying snack. Each bite is a celebration of seasonal produce and culinary craftsmanship, sure to delight your senses and leave you craving more. Enjoy this dish with loved ones or savor it as a solo culinary adventure. Bon appétit! 🌿🍅🧀
