| Servings |
people
|
Ingredients
Spring Herb Salsa Verde
- 1 cup spring onions or scallions trimmed and chopped
- 1/4 cup fresh mint leaves chopped
- 1/4 cup fresh basil leaves chopped
- 1/4 cup Basil EVOO
- 2 tbsp Barbaresco Vinoso Red Wine Vinegar
- pinch salt and pepper
Spring Vegetables
- 2 tbsp Basil EVOO
- 4-5 tri-coloured carrots peeled, trimmed, and halved
- 1 bunch asparagus trimmed
- 1 bunch spring onions trimmed and halved
- 2 cups snap peas
- 1 cup fresh spring peas
- 3 garlic cloves peeled and minced
- 1/4 cup Barbaresco Vinoso Red Wine Vinegar
- salt and pepper (to taste)
Ingredients
Spring Herb Salsa Verde
Spring Vegetables
|
|
Instructions
- Combine the salsa verde ingredients (onions, mint, basil, Basil EVOO, Barbaresco Vinoso Red Wine Vinegar, salt, and pepper) together in the bowl of a food processor, blend until smooth. Set aside or keep refrigerated until ready to serve.
- Heat the remaining Basil EVOO in an extra large skillet over medium-high heat. Once the oil is hot, add carrots and sauté until tender-crisp appx. 3 minutes. Then add the asparagus, onions, snap peas, snow peas, and garlic, and continue to sauté until all the veggie are tender appx. 3 minutes more.
- Deglaze the pan with the remaining Barbaresco Vinoso Red Wine Vinegar and season to taste with salt and pepper.
- Place veggies on a large platter or divide between plates. Drizzle with salsa verde before serving.