
Summer Veggie Fry
I get so excited for summer. There is nothing better than being able to stop by a fruit stand and buy local produce. I get so excited being able to grow some of my own veggies too, I look forward to having a big garden next year! You can add any fresh veggies you want to this recipe, the tomato pesto goes well with almost anything. If you want your pesto to have more of a kick replace the basil with arugula.
Ingredient List:
Stir Fry
2 large carrots chopped finely
1 C spinach
1 tbsp olive oil
2 large leeks chopped finely and washed (white and light green part only)
1 garlic clove minced
Sea salt
Black pepper
1 head broccoli cut into florets
1 bunch asparagus (tough part of stem removed)
Sun Dried Tomato Pesto
1 8 oz container of sun dried tomatoes in oil
1/2 C parmesan cheese
1/4 C fresh basil
1/4 pine nuts (or any type of nut you have on hand)
Exta virgin olive oil (if needed)
Method:
Combine all ingredients for pesto in a food processor until smooth
Add olive oil 1 tsp at a time if too thick until you get a smooth texture
In a large skillet heat oil over medium
Add leeks and garlic and cook until leeks are translucent about 10 minutes
Season with sea salt and pepper
Add broccoli, and asparagus and cook for an additional 5-6 minutes until asparagus is tender
Serve the veggie mixture on top of raw carrots and spinach
Top with tomato pesto
Enjoy!
