Parsley Pesto Veggies

Parsley Pesto Veggies
Servings: 10


For the Parsley Pesto
  • 1/4 cup walnuts
  • 1 1/2 cups loosely packed, flat-leaf parsley
  • 1/4 cup plus 2 tbsp grated parmesan
  • 1/4 cup plus 2 tbsp thinly sliced scallions (white and light green parts)
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1 tablespoon plus 1 tsp fresh lemon juice, plus more to taste
For the Vegetables
  • 1 pound carrots, peeled and cut into thin, 4-inch-long sticks
  • 2 pounds green beans, trimmed

Make It

1. Heat the oven to 350 degrees . Spread the walnuts on a baking sheet. Toast them in the oven until theyre light golden brown, about 8 minutes. Let them cool.

2. Make the pesto. Place the parsley, walnuts, Parmesan, scallions, and salt in a food processor and pulse until the ingredients are well blended and finely chopped. With the machine still running, slowly add the olive oil and process until the mixture forms a thick paste. Add the lemon juice and blend until its incorporated.

3. Place a steam basket in a large pot with an inch of water and bring it to a boil over high heat. Steam the carrots, covered, for 3 minutes. Add the green beans, cover, and continue steaming the vegetables until theyre just tender, about 4 to 5 minutes more. Transfer the vegetables to a large serving bowl.

4. Toss the vegetables with 1/2 cup of the pesto. If desired, adjust the seasoning with salt, pepper, and lemon juice. Serve warm with the remaining pesto on the side.