Spring Vegetables with Salsa Verde
Spring Vegetables with Salsa Verde
Vegetables
Ingredients
- 1 cup spring onions or scallions, trimmed and chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup + 2 tablespoons Fustini's Basil Crush olive oil, divided
- 1/4 cup + 2 tablespoons Fustini's Citrus Oregano balsamic, divided
- pinch of salt and pepper
- 4-5 tri-colored carrots, peeled, trimmed, and halved
- 1 bunch asparagus, trimmed
- 1 bunch of spring onions, trimmed and halved
- 2 cups snap peas
- 1 cup fresh spring peas
- 3 garlic cloves, peeled and minced
- salt and pepper to taste
Directions
- Combine the salsa verde ingredients (onions, mint, basil, 1/4 cup of olive oil, 2 tablespoons of vinegar, salt, and pepper) together in the bowl of a food processor, blend until smooth. Set aside or keep refrigerated until ready to serve.
- Heat 2 tablespoons of olive oil in an extra-large skillet over medium-high heat. Once the oil is hot, add carrots and sauté, until tender-crisp, about 3 minutes. Add asparagus, onions, snap peas, spring peas, and garlic. Continue to sauté, until all the vegetables are tender, about 3 minutes more. Deglaze the pan with the remaining 1/4 cup of balsamic and season to taste with salt and pepper. Place veggies on a large platter or divide between plates. Drizzle with salsa verde before serving.
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