Vegetables with Pine Nut Pesto - Oro Valley Homes for Sale
Oro Valley Homes for Sale, Oro Valley Real Estate in Oro Valley Arizona AZ. Search Oro Valley Homes and Real Estate, Oro Valley Realtor Ian Taylor
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.