Recipes

Pesto Vegetables
  • Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 1 green pepper, cubed (1-inch pieces)
  • 3/4 cup mushrooms, sliced
  • 1 garlic clove, minced
  • 1/2 pound cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley
  • 1/3 cup chopped black olives
  • 1/2 cup fresh lemon juice
  • 1/4 cup dry red wine
  • 3 tablespoons Pistachio Basil Pesto (page 25)
  • freshly grated Parmesan cheese
Directions
  1. Heat the oil over medium high heat in a large saucepan
  2. Add the onion, green pepper, mush- rooms, and garlic
  3. Saute for 5 minutes, or until the vegetables are just tender. Add the remaining ingredients and stir until well blended
  4. Cook, partially covered, for 10 minutes
  5. Serve over hot rice or pasta (a short pasta, such as ziti, penne, fusilli, or farfelle is recommended)
  6. Pass freshly grated parmesan cheese
  7. Serves 4 to 6.


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