Braised Springtime Vegetables with Green Olive Pesto
A quick braise of spring vegetables in butter and garlic tossed with a green olive pesto.
- Time: 30 min
- Servings: 4
Source: Gourmande in the Kitchen
Ingredients
- cup/ green olives, pitted
- garlic clove, peeled and finely chopped
- teaspoon/5ml of fresh lemon juice
- Italian parsley leaves, stems removed
- of sea salt
- cup/ 60ml extra virgin olive oil
- Tablespoons/30ml butter
- of garlic, peeled and finely minced
- small bunch young carrots , peeled and sliced in two lengthwise
- bunch radishes , green tops removed and sliced in quarters
- small bunch asparagus , bottoms trimmed
- small fennel bulb, trimmed, cut into 1/8ths lengthwise
- teaspoon sea salt
- teaspoon freshly ground pepper
- filtered water