Fustini's Oils and Vinegars
Spring Vegetables with Salsa Verde

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Spring Vegetables with Salsa Verde


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Spring Vegetables with Salsa Verde


  • 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


Step 1. 

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. 

Step 2. 

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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