Crudites With Pistachio Pecorino Pesto Food
CRUDITES WITH PISTACHIO-PECORINO PESTO
The pesto for the crudites is also delicious spooned over steak.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 1 3/4 cups pesto
Number Of Ingredients 14
Steps:
- Pulse mint in a food processor until finely chopped. Add shallot, lemon juice, cheese, 3/4 teaspoon salt, 1/2 teaspoon pepper, and oil, and blend until well combined, about 45 seconds. Add pistachios, and pulse until combined but still chunky. Refrigerate 30 minutes and up to 1 day; bring to room temperature before serving.
- Bring a large pot of salted water to a boil. Add green beans; cook until barely tender and bright green, 2 to 3 minutes. Remove from water with a bamboo skimmer or a slotted spoon, and transfer to a bowl of ice water. Drain, and pat dry. Return water to a boil, and repeat with wax beans, then asparagus.
- Arrange crudites on a large platter; top with half the sauce. Serve remaining sauce on the side.
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