Delicious and nutritious pesto dish that is so satisfying
Ideal for Passover or just when you want to avoid all those bread carbs
Start with one good size tomato, chopped and chunky.
When garden or farmer’s market tomatoes aren’t in season, I find it worth the upgrade to vine tomatoes.
On goes some crumbled walnuts and about half dozen capers. In this case I added a few lupini beans and bits of peppers, taken from the olive mix that I buy at Blue Apron in Park Slope.
Steamed vegetables make up the largest part.
Cauliflower and broccoli are super nutritious, while the stalks under the florets provide a nice starchy firmness. Green and yellow summer squash (courgette/zucchini) are another staple for this dish. And I will often include some shredded kale.
All that’s left is to add pesto.
Be it homemade, or your favorite brand name, experiment with how much to include.
Mix it all up and enjoy, as your main course or a side dish.
For those wanting to go the extra distance, this is even better if you start with some fresh garlic simmered in olive oil, black pepper, and oregano. I often used a blend that has black, red, and white pepper together in one grinder.
After about 30 seconds sizzle, add the capers for another 30 seconds, being careful not to scorch the garlic. I often will add the walnuts at the end, but they will soak up all the oil. Adding more oil works well, but it also adds that much more fat and calories.
Pour the results onto the vegetables before you add the pesto.
But if you are in a hurry, or wish to limit the fat to what is already in the nuts and pesto, it tastes great without the extra step.
And for those who do not care about the bread carbs, this works very well with pasta too.
Please note that some freshly ground finishing salt can add a nice zing, but many pesto recipes already have plenty of salt.