Vegetables with Pine Nut Pesto - Oro Valley Real Estate
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The variety of ingredients in this dish from Chef Jonathan Landeen of Jonathan's Cork blend to create a beautiful medley.
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1 pound Carrots, cut into 1" pieces
1 pound Parsnips, cut into 1” pieces
1 pound Brussels Sprouts, halved
1–2½ pound Butternut Squash, peeled, seeded and cut into pieces ½x1½
2 large Shallots, cut into ½-inch wedges
6 Thyme sprigs
½ cup Olive Oil
¼ cup plus 2 tablespoons Pine Nuts
1 tablespoon Unsalted Butter
1 large Garlic clove, thinly sliced
¼ cup freshly grated Parmigiano Reggiano Cheese
Salt and Pepper
In a large bowl, toss the carrots and parsnip pieces with the brussels sprouts, butternut squash, shallots, thyme sprigs and ¼ cup olive oil. Season with salt and pepper.
Preheat grill. Place 2 perforated grill pans directly on the grate to heat for 10 minutes. Divide the veggies between the grill pans and grill over high heat, stirring and turning occasionally until tender — about 50 minutes.
Meanwhile, in a small skillet heat 1 tablespoon olive oil, add the pine nuts and cook over low heat until lightly browned — about 2 minutes. Add butter and garlic and cook until the garlic is golden — about 2 minutes. Let cool then transfer to a mini processor. Add the grated cheese and the remaining 3 tablespoons of olive oil and pulse to chunky puree. Season with salt. Transfer veggies to a large bowl and toss with pesto.