A colorful medley of seasonal vegetables tossed in homemade pesto makes for a quick and healthy meal. It's a delightful way to use up leftover veggies and is both budget-friendly and nutritious.
Ready in 25 minutes · serves 4 · 300 calories per serving · italian cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
4 cupsmixed vegetables
1 cupbasil
1/4 cupolive oil
2 clovesgarlic
1/4 cupnuts (walnuts or pine nuts)
1/2 tspsalt
1/2 tsppepper
1/4 cupparmesan cheese
Instructions
01
In a food processor, blend basil, garlic, nuts, olive oil, salt, and 1/2 of the parmesan until smooth.
02
In a large skillet, heat a bit of olive oil and sauté mixed vegetables until tender.
03
Stir in the pesto and remaining parmesan, heat through and serve.
Illustrative photo
