Springtime Vegetable Panzanella With Fresh Herb Pesto
Taco Tuesday...., whaaa this springtime vegetable panzenella we made tonight is a winner! @pastry_guy_jaime and I threw everything we had into the pesto, Bellissama!<br><br>RECIPE<br> Vegan<br> <br> Serves 2 as main, 4 as side <br> For the Panzanella:<br> 4 tablespoons extra-virgin olive oil, divided<br> 1 baguette or 1 small loaf of nice bread, cut into 1-inch cubes (about 3-4 cups)<br> 1 teaspoon salt, plus more to taste<br> 1 leek, white and light green parts only, cut crosswise into very thin half-moons, cleaned, and dried<br> 1 bunch asparagus, trimmed and cut into 1 1/2- to 2-inch pieces<br> 2 ½ cups English peas, fresh or frozen and thawed<br> 2 large handfuls snow peas, ends trimmed, chopped in half <br> 2 teaspoons balsamic vinegar<br> Juice of half a lemon Pepper, to taste <br> 3-4 Cups of mixed greens, we used spinach and baby kale<br> <br><br> For the Pesto <br><br> 2 cups fresh basil, loosely packed <br> 1 cup fresh mint, loosely packed<br> 1 cup cilantro, loosely packed<br> 5 sprigs fresh thyme, stripped<br> 5 tablespoons walnuts<br> 3 tablespoon pine nuts<br> 2 cloves garlic, peeled and smashed<br> ½ cup extra-virgin olive oil<br> 1 Tablespoon fresh lemon juice<br> Salt, to taste <br><br> Directions:<br> Start by making the bread. Over medium heat add 2 tablespoons olive oil. Add the bread and a pinch of salt and toss the bread so the cubes are evenly coated in the oil. Stirring occasionally, cook for 10 minutes until the bread is light brown and toasty. Set aside in a large serving bowl. <br><br> Wipe the pan clean. Heat 1 tablespoon of olive oil over medium heat. Add the leeks, some salt and stir frequently until they start to caramelize. This will take 5 to 7 minutes and they will break down significantly. Be careful to not overcook the leeks, you want them to slowly caramelize. <br><br> Once the leeks are cooked, add the asparagus pieces, and cook for 3 to 4 minutes. Then at the peas and cook for 2-3 more minutes. Taste test and make sure your vegetables are slightly cooked, and not raw. Add the vegetables to the bowl with the toasty bread. Toss in the snow peas, mixed greens, and add the balsamic, lemon juice and pepper. Let set while you make the pesto. For the Pesto: in the bowl of a food processor or vitamix, combine the herbs, nuts, garlic and half of the olive oil. Process until everything is chopped into a paste. Keep the motor running and add in the rest of the olive oil until the pesto is smooth. Add the salt and lemon juice and pulse until incorporated. Taste and adjust if necessary. Add ½ the pesto into the panzanella, and give it a good toss. Then add in the rest, if needed and toss again. I used all the pesto for the salad. Spread amongst plates and enjoy!
Recipe Intro From feedfeed
A lovely summery version of the traditional Tuscan panzanella salad that uses bread as one of the main ingredients. here cooked with a fragrant herb pesto and combined with fresh spring vegetables.