Monday, July 9, 2012

Sauteed Vegetables with Pesto

It's almost summertime, which means it's been nice outside and therefore, I have been horrible about posting recently.  Don't worry, I have been cooking up a storm and have lots of new recipes to share as soon as I can get them up!

I made this recipe on a rainy, humid day, so our usual summer nightly routine of grilling something for dinner wasn't in the cards.  I had a basil plant that had been climbing the wall in my kitchen, so a batch of pesto was definitely the solution!

Here's a really easy and healthy way to use pesto.  Just saute your favorite veggies, add pesto and heat through.  Seriously, it's just that easy.

Sauteed Vegetables with Pesto

- 1/2 cup of my Basic Basil Pesto recipe*
- 6 cups of your favorite vegetable (I used broccoli for the purposes of this post)
- Cooking spray
- Freshly cracked salt and pepper to taste
*I didn't have a food processor on hand, so our not so great smoothie maker was a stand-in.  Turned out a little too finely pureed for my preference but the taste was still spot-on.

- Spray a nonstick skillet with some nonstick cooking spray and heat on medium-high heat
- Add your veggies and saute until golden brown

- Add half a cup of pesto (try my homemade version; it's really good!) or a little more to your taste.

- Heat through but be careful not to burn.

Tah-dah!  The finished product

I served the pesto broccoli alongside some simple pan-seared salmon and whole wheat vegetable couscous.

This recipe even made enough for leftovers, which will be delicious in somebody's lunch tomorrow...

Happy experimenting with pesto and your favorite veggies!

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