Spring Vegetables With Green Goddess Pesto |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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While not wholly traditional pesto ingredients, the name refers mostly to the texture of the vinaigrette. The combination was inspired by the original Green Goddess Dressing. Ingredients:
2 shallots, cut in quarters or 3 green onions, roughly chopped |
2 garlic cloves |
1/3 cup fresh flat leaf parsley |
2/3 cup mixed fresh herbs; whatever combination of chervil, dill, tarragon, lemon thyme and basil you prefer |
1-2 anchovy filets, rinsed if salt packed |
zest and juice from half a lemon |
about 1/3 cup extra virgin olive oil (see note) |
salt and freshly ground black pepper, to taste |
1 pound asparagus, trimmed, cut into approximately 1 1/2 pieces, blanched |
2 cups frozen or fresh petit pois, blanched |
Directions:
1. 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.
2. 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.
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