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Gallery Crudites with Pistachio-Pecorino Pesto Recipe Summary prep: 45 mins total: 2 hrs Servings: 10 Yield: Makes 1 3/4 cups pesto
Ingredients For the Pesto 3 cups packed mint leaves (from 3 to 4 bunches) 3 to 4 tablespoons finely chopped shallot (from 1 medium shallot) 1 tablespoon fresh lemon juice 1/3 cup Pecorino Romano cheese, finely grated Coarse salt and freshly ground pepper 1 1/4 cups extra-virgin olive oil 2/3 cup toasted pistachios, chopped For the Crudites Coarse salt 1/2 pound wax beans, trimmed 1 bunch asparagus (1 pound), trimmed 1/4 pound sugar snap peas, trimmed 1 bunch radishes, trimmed and halved 3 small bunches baby carrots (preferably a mix of orange, red, and yellow), trimmed and scrubbed 3 small cucumbers, such as Persian or Kirby, cut lengthwise into quarters
Gallery Crudites with Pistachio-Pecorino Pesto
Recipe Summary prep: 45 mins total: 2 hrs Servings: 10 Yield: Makes 1 3/4 cups pesto
Gallery
Crudites with Pistachio-Pecorino Pesto
Crudites with Pistachio-Pecorino Pesto
Crudites with Pistachio-Pecorino Pesto
Recipe Summary prep: 45 mins total: 2 hrs Servings: 10 Yield: Makes 1 3/4 cups pesto
Recipe Summary
prep: 45 mins total: 2 hrs
Servings: 10 Yield: Makes 1 3/4 cups pesto
prep: 45 mins
total: 2 hrs
prep:
45 mins
total:
2 hrs
Servings: 10
Yield: Makes 1 3/4 cups pesto
10
Makes 1 3/4 cups pesto
Ingredients
Ingredients
3 cups packed mint leaves (from 3 to 4 bunches) 3 to 4 tablespoons finely chopped shallot (from 1 medium shallot) 1 tablespoon fresh lemon juice 1/3 cup Pecorino Romano cheese, finely grated Coarse salt and freshly ground pepper 1 1/4 cups extra-virgin olive oil 2/3 cup toasted pistachios, chopped
Coarse salt 1/2 pound wax beans, trimmed 1 bunch asparagus (1 pound), trimmed 1/4 pound sugar snap peas, trimmed 1 bunch radishes, trimmed and halved 3 small bunches baby carrots (preferably a mix of orange, red, and yellow), trimmed and scrubbed 3 small cucumbers, such as Persian or Kirby, cut lengthwise into quarters
Directions
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.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
All Reviews for Crudites with Pistachio-Pecorino Pesto
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Crudites with Pistachio-Pecorino Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
