Some days you might think I hate vegetables, because sadly, I hate to admit it, sometimes I don’t eat any. It really all depends on if I have them prepped or not. This past week I’ve cook about one different vegetable a day, which has really helped me eat my vegetables. The recipes below can be made together or separate. I made the pesto and used it on pizza, then used the leftovers on this vegetable dish. Remember, EAT YOUR VEGETABLES!!
Sauteed Brussels with pesto and mushrooms
1 package organic basil leaves (trader joes)
1/4 cup pine nuts
4 cloves garlic
1/3 cup (appx) olive oil
salt to taste
1 package shaved brussels (from trader joes)
1 package crimini mushrooms (from trader joes)
pine nuts- for garnish
Remove all leaves and stems from basil and wash, then set aside. Then in a small dry fry pan on the stove top, heat on medium, toast pine nuts, making sure to move continuously, until golden brown, then set aside. In a food processor pulse basil leaves, then add in pine nuts, garlic, and slowly pour in olive oil from the top until desired constancy is reached. Voila- pesto.
In a large pan on medium heat, coated with olive oil, and add in brussels, mushrooms and salt, cook covered for about 5-6 minutes, then uncovered for a few more minutes until vegetables are soft. Toss with pesto and serve topped with raw or toasted pine nuts.