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SPRINGTIME VEGETABLE PANZANELLA WITH MIXED HERB PESTO


Ingredients

For the Panzanella

4 Tablespoons extra-virgin olive oil, divided

1 baguette, or small loaf, cut into 1 inch cubes

1 Teaspoon pink salt, plus more to taste

1 leek, white and light green parts, cut into thin half moons

1 bunch of asparagus, cut into 1-2 inch sticks

2 1/2 Cups english peas, fresh or frozen

2 large handfuls of snap peas or snow peas, trimmed and chopped in half

2 Tablespoons balsamic vinegar

juice of half lemon

pepper taste

3-4 Cups mixed greens, we used spinach and baby kale

For the Pesto

2 Cups fresh basil, loosely packed

1 Cup fresh mint, loosly packed

1 Cup cilantro, loosely packed

5 springs thyme, stripped

5 Tablespoons walnuts

3 Tablespoons pine nuts

2 cloves garlic