Spring Greens w/ Pistachio Pesto
4th Sep 06
Flip’s Spring Greens with Pistachio Pesto
STUFF:
Bunch of Broccolini
Handful of green beans
Handful of asparagus
Green Pesto:
Parsley
Basil
Mint
Cloves garlic
Salt and pepper
Lemon juice
Lemon zest
Pistachio nuts (or blanched almonds, cashews, pine nuts)
Olive oil
ACTION:
Remove woody or rough ends but keep veggies long.
Lightly steam for about 5 minutes, then refresh under cold water
to stop cooking.
Meanwhile, place all pesto ingredients in the blender and whiz
until well combined (but not too fine). Season to taste.
Serve in a gorgeous white platter and top with dobs of pesto.