sautéed vegetables with spring pesto
serves 4 | ready in 15 mins.
Nothing says spring to me like fresh herbs and vegetables, and this recipes has both! It’s a super simple way to add flavor, Ayurvedic tastes, and depth to your vegetables, and its a great way to get kids to eat them!
Ingredients
½ lb asparagus
½ pound green beans
1 small zucchini
¼ cup raw pumpkin seeds
½ cup tarragon leaves (from 10-12 stems)
1 cup basil, 20 leaves or so
Handful of flat-leaf parsley
1 lemon, zested
1 clove garlic (omit for high Pitta)
¼ cup extra-virgin olive oil
Himalayan mineral salt, to taste
Fresh black pepper, to taste
Doshic Adjustments
🅚 🅥 Enjoy as is.
🅟 Omit garlic, replace with a pinch of hing if desired.
Process
Bring a large pot of salted water to a boil.
Meanwhile, make the pesto by adding the pumpkin seeds, basil, tarragon, parsley, lemon zest, garlic (if using), and a pinch of salt to the bowl of a food processor. Pulse to combine.
With the blade running on low, stream in the olive oil. Taste and adjust the seasoning, adding more salt and some fresh black pepper if desired. Set aside.
Chop the green beans and asparagus into 2-inch pieces. Cut the zucchini into 2-inch sticks.
Once the water is boiling, add the vegetable. Allow them to blanch for 2-3 minutes, then strain.
In a large skillet, over medium heat add the pesto and the blanched vegetables. Mix and sauté for 3-5 minutes until the vegetables are tender but still bright green.
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