Ingredients:
- 2 garlic cloves
- 2/3 cup mixed fresh herbs ; whatever combination of chervil, dill , tarragon , lemon thyme and basil you prefer
- about 1/3 cup extra virgin olive oil (see note )
- salt and freshly ground black pepper , to taste
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.4 Kcal (1999 kJ) | ||
| Calories from fat | 315.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.03g | 54% | |
|---|---|---|---|
| Cholesterol | 11.83mg | 4% | |
| Sodium | 30.43mg | 1% | |
| Potassium | 449.92mg | 10% | |
| Total Carbs | 38.34g | 13% | |
| Sugars | 28.03g | 112% | |
| Dietary Fiber | 6.46g | 26% | |
| Protein | 6.77g | 14% | |
| Vitamin C | 18.3mg | 30% | |
| Iron | 4.3mg | 24% | |
| Calcium | 107.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 133.39 Kcal (558 kJ) | ||
| Calories from fat | 88.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 54% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 4% | |
| Sodium | 8.5mg | 1% | |
| Potassium | 125.71mg | 10% | |
| Total Carbs | 10.71g | 13% | |
| Sugars | 7.83g | 112% | |
| Dietary Fiber | 1.81g | 26% | |
| Protein | 1.89g | 14% | |
| Vitamin C | 5.1mg | 30% | |
| Iron | 1.2mg | 24% | |
| Calcium | 30.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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