Vegetable Stir-Fry with Pesto
A vegetable stir-fry featuring fresh ingredients from the pesto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Zucchini
- 250 g Broccoli
- 200 g Sugar snap peas
- 1 tbsp butter
- Salt
- Pepper (freshly ground)
- 20 wild garlic cloves
- 2 tbsp olive oil
- 1 tbsp chopped walnut kernels
- 3 tbsp freshly grated Parmesan cheese
- 75 ml vegetable broth
Instructions
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1.
Wash, trim, and cut the zucchini into long wedges. Slice the wedges into about 4 cm long sticks.
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2.
Wash, trim, and break the broccoli into small florets. Peel the stems and dice them. Wash and trim the sugar snap peas. Blanch the broccoli stems and sugar snap peas in boiling salted water for 2 minutes, then drain. Heat the butter in a large pan. Sauté the zucchini sticks and broccoli florets over high heat for 2 minutes. Add the diced broccoli stems and season with salt. Cover the vegetables and cook over low heat for 8 minutes.
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3.
Wash the wild garlic, shake off excess water, and slice into fine strips. Blend the wild garlic with olive oil, walnuts, Parmesan cheese, and vegetable broth until smooth; season with salt and pepper. Stir the sugar snap peas into the vegetables. Plate the vegetables and serve with the wild garlic pesto.
