Vinoso-Basil Spring Vegetables
Servings
4-6
people
Servings
4-6
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)
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.