Vegetables With Pesto And Parmesan Thins Food

VEGETABLES WITH PESTO AND PARMESAN THINS

Steps:

• ------Pesto sauce---------.
• Lightly toast pine nuts.
• In a food processor (or with a pestle and mortar), mix the basil, pine nuts and cheese into a paste.
• Add oil and blend to a smooth paste.
• Keep in an airtight jar in the fridge.
• ------Vegetables-------.
• Bake the potatoes until they are soft, let them cool and split them in half.
• Sprinkle a little salt and Cayenne pepper onto the potatoes and using a knife put small"slits" into them.
• Using a steamer, cook the broccoli and the asparagus for no more than 3 minutes on a very high heat, they must be crisp, not mushy.
• Place in an oiled oven dish on a low heat to keep warm.
• Using a large skillet, heat butter and oil and fry the potatoes until slightly crispy on the flat side. Set them aside.
• Add more butter if necessary and fry circles of aubergine and the Courgette until cooked but crisp.
• Place in the oven dish.
• Now fry the asparagus, coat with butter and oil thats in the pan, don't let it cook too much or they will loose the crunch.
• Add broccoli and toss in the butter.
• Set aside in the oven dish Add cherry tomatoes and"caramelize".
• Warm plates.
• Set up as follows:Take Parmesan thins and place to one side of plate.
• Put asparagus fanning out from the parmesan, with a cherry tomatoe between each piece.
• Arrange other ingredients as is convenient.
• Heat up some double cream and add 4 Tbsp pesto.
• Drizzle over the vegetables.
• Accompany with a chilled white wine and serve "Mushroom Puffs" as the main course.

GRILLED VEGETABLES WITH COLLARD GREEN PESTO

Steps:

• For the collard green pesto: Bring a pot of salted water to a boil. Add the collard greens and cook until the collards are bright green and tender, about 2 minutes. Drain the collards and plunge in an ice water bath to stop cooking. Drain.
• With the motor running, drop the garlic through the chute of a food processor and process until minced. Remove the lid and add the collards, cheese, basil, pecans, lemon zest, crushed red pepper and salt. Pulse until finely chopped. Pour the oil through the chute and process until the desired consistency is reached. Add the lemon juice. Add 2 tablespoons water, 1 tablespoon at a time, to thin the pesto if necessary.
• For the vegetables: Toss the asparagus, pepper, squash and zucchini with half of the pesto. Heat a grill or grill pan to medium-high heat. Grill the vegetables until browned and tender, 5 to 7 minutes. Transfer to a serving platter and drizzle with the remaining pesto. Garnish with the lemon zest, if desired.

PESTO ROASTED VEGGIES

Steps:

• Chop vegetables and place in a large bowl and mix to combine.
• Add pesto and stir until vegetables are evenly coated.
• Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
• Remove from oven and serve warm. Enjoy!